Description
Why stop at beef stroganoff? Pork stroganoff is just as good, if not better. Pork, mushrooms and onions in a creamy sour cream sauce. Yummy!
Ingredients
- 4 (1 1/4 inch) thick pork chops
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- ¼ pound fresh mushrooms, sliced
- ¼ cup water
- 2 teaspoons prepared mustard
- ½ teaspoon salt
- ½ cup sour cream
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
- Add onion and mushrooms to the skillet and cook until tender
- stirring occasionally. Return chops to skillet. Add water
- mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low
- cover and simmer for 1 hour.
- Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.
Servings: 4