2 loin pork chops, 3/4" thick
1 sm. onion, thinly sliced
1/4 tsp. caraway seed
1/4 tsp. salt
1/4 tsp. paprika
1/8 tsp. dried dill weed
Dash of garlic powder
1/2 c. water
1/3 c. sour cream

Trim fat from pork chops. Brown chops in small amount of shortening and drain off excess fat. Combine onion, caraway seed, salt, paprika, dill weed, garlic powder and water; add to skillet. Cover and cook over medium heat for 45 to 60 minutes or until pork chops are tender. Transfer chops to warm platter. Stir sour cream into meat drippings in skillet. Heat through, but do not boil. Spoon sauce over chops. Makes 2 servings.