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. Yield: 4 to 6 servings.