Aunt Ann's Pork Chops and Sour Cream

I collect recipes, I love to cook and come from a long line of cooks.  


My Aunt Ann, was an amazing. wonderful, talented woman. Her words were wise, and strong and meaningful.  She would listen to you , let you plead your case, state your facts, still our your heart or your guts. And when you were finished, and only when you were finished she would give it to you. Rather it was the cold hard truth, a good chewing out or a hug.  You might not always agree with her words right at that moment but sooner or later and most of the time it was sooner, you would realize she was right.  Her answers always seemed to be the answer you needed to hear not wanted to hear.  Aunt Ann was a great cook, not sure if it was Mammy that taught her, or Nanny Leland or she just like me started cooking, threw this in that in if it worked fine, if not start all over.  There were so many dishes she cooked that I remember, so many that I wish I would had got the recipes for.  Two of my favorites were.. Sour Cream Pork Chops and her Black Forest Cake.  







Salt and Pepper
Sage Rubbed
Pork Chops
 2 cans of Beef Consomme 
2lbs of thinly sliced onions
1 pint of Sour Cream
Rice
3 TBSP flour

Slightly salt and pepper and sage pork chops both sides.  Rub into chops well
Fry in deep pot until partly or 2/3 cooked, remove from heat in the same pot 
Add the 2 cans of consomme , onions. Bring to boil for 5 minutes, add pork chops to soup and onions. 
Cook until chops begin to leave the bone. Remove chops 
In a small bowl add the 1 pint of sour cream, and 3 TBSP of flour  mix well together 
add mixture to soup whipping well until creamy. 
Add chops and let simmer for 30 minutes to 1 hour. 




Serve with rice or mashed potatoes.