Pork in Sour Cream Sauce

This is my favourite way to do pork chops. 

 With pasta or rice and vegetables it was the perfect meal for a cold November night.

6 loin pork chops (or 1 pork tenderloin cut into medallions)

• 1/2 cup water
• 2 tablespoons brown sugar
• 2 tablespoons finely chopped onion
• 2 tablespoons ketchup
• 1 clove garlic, minced
• 1 beef boullion cube
• 2 tablespoons flour
• 1/4 cup water
• 1/2 cup sour cream
• sliced fresh mushrooms if desired

1. In large skillet or electric frying pan, brown pork chops or medallions.
2. Add 1/2 cup water, brown sugar, onion, ketchup, garlic, bouillon cube and mushrooms.
3. Cover and simmer about 30 minutes or until tender - this will depend on the thickness of the pork pieces. If needed, add a little more water. 
4. Remove meat to serving platter and keep warm.
5. In a small bowl, combine flour with 1/4 cup cold water until smooth. Slowly add to liquid in pan, stirring constantly until sauce thickens.
6. Stir in sour cream, whisking it in until well blended. Heat thoroughly but do not boil.
7. Serve sauce over chops.

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