Sunday, August 9, 2009

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.

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