Stroganoff-Style Pork Chops
4 boneless butterfly pork loin chops (1 inch thick)
2 Tbsp vegetable oil
1 large onion, chopped
8 medium fresh mushrooms, sliced
1/4 cup water
2 tsp prepared mustard
1/2 tsp salt
1 Tbsp all-purpose flour
1/2 cup sour cream
Hot cooked noodles
In a large skillet over medium heat, brown 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 mins. or until pork is
tender. Remove chops and keep warm.
Combine flour and sour cream until smooth; add to the skillet. Bring to a
boil; cook and stir for 1 - 2 minutes or until slightly thickened. Serve pork
chops and mustard-mushroom sauce with noodles.
Yield: 4 servings
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