Stroganoff-Style Pork Chops |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
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 king arthur unbleached all-purpose flour |
1/2 cup sour cream |
hot cooked noodles |
Directions:
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.
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.
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. Yield: 4 servings.
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