Pork Chops with Paprika Dill Sauce

Here's another from the family files. Mom says she doesn't remember this, but I remember eating it. It's a bit like stroganoff with pork.

Ingredients

Flour seasoned with salt and pepper for dredging
6 pork chops
2 T. butter or olive oil
1 onion, sliced
2 cloves garlic, minced
1 c. chicken broth
1 t. paprika
1c. sour cream
1/2 t. dill weed

Directions

Dredge pork chops in seasoned flour and brown in a large frying pan with the butter or olive oil. Save 2 T of the flour. Remove chops and saute the onion and garlic until soft. De-glaze the pan with the chicken broth and add paprika, then add back chops and simmer on low for 45 minutes until chops are tender. Combine flour and sour cream. Remove the chops again and add sour cream mixture and dill weed. Cook until sauce just begins to simmer. Add chops and serve over noodles or rice.