Stroganoff-Style Pork Chops
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 4 servings.
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.
Ingredients
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4 boneless butterfly pork loin chops (1 inch thick)
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2 tablespoons vegetable oil
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1 large onion, chopped
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8 medium fresh mushrooms, sliced
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1/4 cup water
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2 teaspoons prepared mustard
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1/2 teaspoon salt
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1 tablespoon all-purpose flour
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1/2 cup sour cream
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Hot cooked noodles
Directions
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1.
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.
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2.
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.
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3.
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.
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