Stick one (1) whole clove into each chop
Add a dash of sage, pepper, garlic powder, savory, herbs de provence and flour
Brown the pork chops in a little olive oil on both sides
Transfer chops and drippings from frying pan into a baking dish
Pour over the chops:
½ a cup+ of stock or water and a little dry vermouth
1 bay leaf, 2 tablespoons tarragon vinegar, 1 teaspoon of sugar, ½ cup+ of sour cream
Preheat oven to 350, bake covered for one hour.
Serve over wide noodles with the sauce. Enjoy