6 loin pork chops, 1/2 inch thick
3/4 tsp. dried sage, crushed
1/2 tsp. salt
2 tbsp. shortening
2 med. onions, sliced
1 beef bouillon cube
1/2 c. dairy sour cream
1 tbsp. all-purpose flour
2 tbsp. snipped parsley

Rub chops with a mixture of sage, salt, and dash of pepper. Brown lightly on both sides in hot shortening. Drain off excess fat; add onions. Dissolve bouillon cube in 1/4 cup boiling water. Pour over chops. Cover and simmer 30 minutes or until meat is done. Place meat on serving platter.

Prepare gravy by combining sour cream and flour in small bowl. Slowly stir in meat drippings. Return mixture to skillet; cook and stir just until boiling. Add water until desired consistency. Serve over chops; garnish with parsley. Serves 6.