Add 2 tablespoons chopped parsley to 3 cups hot cooked rice.
Combine flour and seasoned salt. Coat chops with flour mixture. Heat oil in a large skillet. Add chops and brown on each side. Arrange onion rings on top of chops. Add broth, cover, and simmer 25 to 30 minutes or until chops are tender. Stir in sour cream and milk; cook until hot. Do not boil. Serve over Parsley Rice.
Makes 6 servings.
Cajun Country -- New Iberia, Louisiana