Directions:
- Sprinkle the pork chops with salt and pepper.
- In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook until browned, 4 to 5 minutes per side. Place the onions evenly over the pork chops.
- In a small bowl, combine the stock, parsley, mustard and paprika, and season with salt and pepper. Pour the broth mixture over the pork chops. Return the mixture to a boil. Reduce the heat to medium and simmer for 30 minutes, stirring occasionally. Stir in the sour cream until blended and cook until heated through, 4 to 5 minutes; do not boil. Serve over hot cooked rice if using. Garnish with parsley if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.7 Kcal (840 kJ) | ||
| Calories from fat | 166.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.49g | 28% | |
|---|---|---|---|
| Cholesterol | 19.85mg | 7% | |
| Sodium | 404.85mg | 17% | |
| Potassium | 251.3mg | 5% | |
| Total Carbs | 7.66g | 3% | |
| Sugars | 3.34g | 13% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 3.63g | 7% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 88.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 93.35 Kcal (391 kJ) | ||
| Calories from fat | 77.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 28% | |
|---|---|---|---|
| Cholesterol | 9.23mg | 7% | |
| Sodium | 188.3mg | 17% | |
| Potassium | 116.88mg | 5% | |
| Total Carbs | 3.56g | 3% | |
| Sugars | 1.55g | 13% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 1.69g | 7% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 41mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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