6 pork chops (1/2 to 3/4 inches thick)
1/2 tsp. salt
Dash pepper
2 tbsp. cooking oil
1 (6 oz.) pkg. saffron or onion rice mix
1/2 c. chopped onion (1/4 c. with onion rice mix)
1 tsp. instant beef bouillon
1 3/4 c. hot water
1/2 c. sour cream

Sprinkle chops with salt and pepper. In skillet, slowly brown chops in oil; drain off excess fat. Add rice mix and onion. Dissolve bouillon in hot water; pour over rice. Bring to boiling; reduce heat. Cover and cook over low heat for 60 minutes, stirring occasionally, until chops are tender and water is absorbed. Remove chops to warm platter; stir sour cream into rice mixture. Cook over low heat until heated through.