6 pork chops, cut 1/2 to 3/4 inches
1/2 tsp. salt
Dash of pepper
2 tbsp. oil
6 oz. saffron rice mix OR 2/3 c. long grain rice
1/2 c. chopped onion
1 beef bouillon cube
1 3/4 c. hot water
1/2 c. sour cream

Sprinkle chops with salt and pepper, brown in oil. Drain off excess fat, add rice mix and onion. Dissolve bouillon cube in hot water and pour over rice. Bring to a boil and reduce heat. Cover and cook over low heat 40 minutes until chops are tender. Stir occasionally. Add 1/2 cup of water during cooking if needed. Remove chops. Stir sour cream into rice mix. Cook and stir over low heat until heated through. Serve.