Ingredients


6 boneless pork loin chops


1 Tbs. Mazola Oils canola oil


½ c. water


2 Tbs. C&H brown sugar


2 Tbs. onion, chopped


2 Tbs. Heinz ketchup


1 tsp. Herb Ox beef bouillon granules


1 tsp. garlic, minced


2 Tbs. gluten-free all purpose baking flour


¼ c. cold water


½ c. sour cream


Directions


In a large skillet, brown pork chops in oil on both sides. Combine the water, brown sugar, onion, ketchup, bouillon and garlic; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the meat juices run clear. Remove chops and keep warm. Combine flour and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Serve with pork chops. (Serves: 6)