Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •4 (1 1/4 inch) thick pork chops
- •1 onion, thinly sliced
- •0.25 pound fresh mushrooms, sliced
- •0.25 cup water
- •2 teaspoons prepared mustard
- •0.5 teaspoon salt
- •0.5 cup sour cream
- •2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Cook chops in hot oil until well browned on both sides. Remove chops to a plate; set aside.
- Add onion and mushrooms to drippings in the skillet and cook until tender, stirring occasionally. Mix in water, mustard, and salt. Return chops to the skillet and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
- Remove chops to a warm platter. Whisk sour cream into sauce in the skillet; heat through, but do not boil. Pour over chops and garnish with parsley to serve.
Nutritional Facts
Per 4 servings
- Calories: 299
- Carbohydrate: 5g
- Fat: 19g
- Fiber: 1g
- Protein: 27g
- Sugar: 2g
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