Recipe of the Week

Sour Cream Pork Chops

2 TBSP oil

4 boneless pork chops

1 1/2 C. sliced onion, separated into rings

1 8-oz. can sliced mushrooms, drained

1 C. beef broth

1 TBSP parsley

1 tsp. prepared mustard

1 tsp. paprika

1/2 tsp. salt

1/2 tsp. black pepper

1 C. sour cream

In a large skillet, heat oil on medium heat. Add pork chops; cook 2 minutes per side or until browned. Place onion evenly over chops. Spread mushrooms over onion.

In a small bowl, combine broth, parsley, paprika, mustard, salt and pepper. Pour over chops. Cover; reduce heat to low and simmer 1 1/2 hours. Stir in sour cream and cook 3-4 minutes, being careful not to boil. Serve over hot rice or noodles.