4 pork chops
seasoned flour for dredging
2 tablespoons vegetable oil
1 large onion, sliced
2 cups chicken broth
2 tablespoons flour
8 ounces sour cream
Heat oil in a skillet over medium high heat. Dredge pork chops in seasoned flour and brown in skillet, turning to brown both sides. Remove chops from skillet. Add onion to skillet and stir to coat with drippings. Pour in chicken broth and return chops to pan. Cover and simmer gently for 10 minutes. Stir the 2 tablespoons of flour into the sour cream until smooth. Stir sour cream into the pan until well blended. Cook, stirring occasionally, for 15 minutes. The sauce will be thick and the chops tender. Serve these tender chops with the sauce over noodles or rice. 4 servings.
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