Stroganoff-Style Pork Chops
4 boneless butterfly pork loin chops (1 inch thick)
2 T. vegetable oil
1 large onion, chopped
8 medium fresh mushrooms, sliced
1/4 c. water
2 t. prepared mustard
1/2 t. salt
1 T. all-purpose flour
1/2 c. sour cream
Hot cooked noodles
In a large skillet over medium heat, brown chops in oil for 5 - 6
mins. 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 mins. or until slightly thickened.
Serve pork chops and mustar-mushroom sauce with noodles.
Yield: 4 servings