Combine flour, 1/2 teaspoon salt, and pepper. Dredge pork breakfast chops in flour mixture.
Cook pork chops in hot oil in a large skillet over high heat 5 minutes on each side or until golden. Remove pork chops from skillet.
Add vinegar, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in remaining 1/4 teaspoon salt, sour cream, and next 3 ingredients; simmer 5 minutes. Remove and discard bay leaves; pour sauce over pork chops. Sprinkle with parsley, if desired.
If there were an option for zero or negative stars, this recipe would surely get it. The sauce is cloyingly sweet. My bottle of wine isn't big enough to wash away the unpleasant taste. Yuck!
