Rub pork chops with sage and seasoned salt.

Heat shortening in a skillet over medium-high heat.

Brown pork chops in the hot shortening on both sides. Drain excess fat.

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

Add the bouillon mixture and sliced onions to the skillet with the pork chops.

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

Remove pork chops from skillet and place on a serving platter.

In a separate bowl, combine sour cream, flour, and parsley flakes.

Slowly whisk in meat drippings from the skillet into the sour cream mixture.

Return the sour cream gravy to the skillet.

Cook and stir over medium heat until the gravy thickens to the desired consistency.

Serve the gravy over the pork chops.