In large skillet, brown pork chops. Add 1/2 cup water, brown sugar, onion, catsup and bouillon cube. Cover; simmer 30 to 40 minutes or until tender. Remove chops to serving platter; keep warm. In small bowl, combine flour with 1/4 cup water, slowly add to cooking liquid, stirring constantly. Cook until thickened. Stir in sour cream; heat thoroughly. (Do not boil) Serve sauce over chops.
Makes 6 servings.
Cajun Country -- New Iberia, Louisiana