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2 loin pork chops (3/4-inch
1 small onion, thinly sliced
1/4 tsp. caraway seed
1/4 tsp. salt
1/4 tsp. paprika
1/8 tsp. dried dill weed
dash of garlic powder
1/2 c. water
1/3 c. sour cream

Trim fat from chops. Brown chops in a small amount of
hot shortening in 8-inch skillet; drain off excess fat.
Combine onion, caraway seed, salt, paprika, dill weed, garlic
powder and water; add to skillet. Cover and cook over medium
heat for 1 hour or until pork chops are tender. Transfer chops
to warm platter. Stir sour cream into meat drippings in
skillet. Heat through, but do not boil. Serves 2.

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