Crush the dried sage.

Mix the crushed sage with salt and pepper.

Brown the loin chops lightly on both sides in hot shortening in a skillet.

Drain off any excess fat from the skillet.

Add the sliced onions to the skillet.

Dissolve the beef bouillon cube in 1/4 cup of boiling water.

Pour the bouillon mixture over the pork chops and onions.

Cover the skillet and simmer for 30 minutes, or until the pork chops are cooked through.

Place the cooked pork chops on a serving platter.

Spoon some of the sour cream sauce over the pork chops. If the sauce is thin, you can mix 1 Tbsp. flour with the sour cream, or a cornstarch slurry before adding to the sauce.

Garnish with snipped parsley before serving.