Pork chops in sour cream

6 pork loin chops, cit ½ “ thick (about 2 ½ lbs)
¾ tsp dried sage, crushed
2 med onions, sliced (1 cup)
1 tsp instant beef bouillon cubes
½ cup hot water
½ cup sour cream
1 tbsp all-purpose flour


Rub chops w/ sage; sprinkle with salt and pepper. Brown chops, drain. Brown onion; combine with chops.
Dissolve bouillon granules in water, pour over chops. Cover and simmer 35-40 minutes or till meat is tender. Transfer meat to platter; keep warm. Skim fat from drippings; measure ½ cup drippings and set aside.
Combine sour cream and flour; slowly stir in reserved drippings. Return all to skillet. Cook and stir till bubbly. Pour over meat and garnish with parsley. 6 servings