Rub pork chops with a mixture of sage, salt and pepper. Brown lightly on both sides in hot shortening. Drain off excess fat. Add onions. Dissolve bouillon cube is 1/4 cup boiling water. Pour over chops; cover and simmer 30 minutes, or until meat is done. Remove chops to warm serving platter.

Combine sour cream and flour in a small bowl. Slowly stir in meat drippings. Return mixture to skillet; cook and stir until just boiling. Add water until gravy is of desired consistency. Serve over chops. Garnish with parsley.