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Stroganoff-Style Pork Chops

 Stroganoff-Style Pork Chops
Topped with a mustard and mushroom sauce, these tender, moist park chops are Sunday-special. They're simply wonderful served with noodles...and are a welcome change from grilled or fried chops.
4 ServingsPrep: 20 min. Cook: 20 min.


  • 4 boneless butterfly pork loin chops (1 inch thick)
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 8 medium fresh mushrooms, sliced
  • 1/4 cup water
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1/2 cup sour cream
  • Hot cooked noodles


  • In a large skillet over medium heat; brown pork chops in oil for 5-6
  • minutes on each side. Remove and keep warm. In the drippings, saute
  • onion and mushrooms until tender.
  • Stir in the water, mustard and salt; bring to a boil. Return chops to
  • pan. Reduce heat; cover and simmer for 15-20 minutes or until pork
  • is tender. Remove chops and keep warm.
  • Combine flour and sour cream until smooth; add to skillet. Bring to a
  • boil; cook and stir for 1-2 minutes or until slightly thickened.
  • Serve pork chops and mustard-mushroom sauce over noodles. Yield: 4
  • servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

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Stroganoff-Style Pork Chops (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer