Recipe: Sour Cream Pork Chops

This is a recipe from Cooking With Paula Deen magazine. It is in the current issue on page 66. I'll post how we liked it later this week.

Sour Cream Pork Chops

2 T. vegetable oil
4 (1-inch thick)boneless pork chops
1 1/2 cups sliced onion, separated into rings
1 (8 ounce) can of mushrooms, drained
1 cup beef broth ( I will use low sodium)
1 T. chopped parsley
1 tsp. paprika
1 tsp. prepared mustard
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup sour cream
Hot Cooked Rice
Garnish: chopped fresh parsley

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

In a small bowl, combine broth, parsley, paprika, mustard, salt and pepper. Pour broth mixture over pork chops. Cover, reduce heat to medium-low and simmer for 1 1/2 hours. Stir in sour cream, and cook for 3 to 4 minutes. Do not boil. Serve over hot rice. Garnish with parsley, if desired.

Enjoy!

Blessings,
Lisa