This is my favourite way to do pork chops. It's in the Greendale MB church cookbook Volume 2.
I usually use pork loin chops but I had a pork tenderloin this time so I cut it into medallions used the same sauce and added mushrooms. With brown Basmati rice, corn and a crisp salad, 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 Tbsp. brown sugar
2 tbsp. finely chopped onion
2 Tbsp ketchup
1 clove garlic, minced
1 beef boullion cube
2 Tbsp. flour
1/4 cup water
1/2 cup sour cream
sliced fresh mushrooms if desired
In large skillet or electric fry pan, brown pork chops or medallions.
Add 1/2 cup water, brown sugar, onion, ketchup, garlic, boullion cube and mushrooms.
Cover and simmer about 30 minutes for pork chops, less for medallionsor until tender - this will depend on the thickness of the pork pieces. If needed, add a little more water.
Remove meat to serving platter and keep warm.
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.
Stir in sour cream, whisking it in until well blended. Heat thoroughly but do not boil.
Serve sauce over chops.