4 thick center cut pork chops with no bone
A small amount of vegetable oil
1 small onion, thinly sliced
1/2 teaspoon of caraway seeds
1/2 teaspoon of salt
1/2 teaspoon of red pepper
1/2 teaspoon of dill weed
A dash of garlic powder
2/3 cup of hot water
1/2 cup of sour cream

Brown the pork chops in the vegetable oil.
Drain most of the oil and remove the pork chops from the skillet.
Sauté the onion and add the water and other seasonings.
Put the pork chops back in the skillet, cover, and simmer over low heat for about 40 minutes.
Do not let the pork chops get dry, add more water if necessary.
Then remove the pork chops to a warm serving platter.
Mix the sour cream into the juices in the skillet and heat but do not boil.
Pour the gravy over the pork chops just before serving.