Ingredients
4 boneless butterfly pork loin chops (1 inch thick)2 tablespoons vegetable oil1 large onion, chopped8 medium fresh mushrooms, sliced1/4 cup water2 teaspoons prepared mustard1/2 teaspoon salt1 tablespoon all-purpose flour1/2 cup sour creamHot cooked noodles
Preparation
In a large skillet over medium heat; brown pork chops in oil for 5-6 minutes 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 minutes or until pork is tender. Remove chops and keep warm.
Combine flour and sour cream until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve pork chops and mustard-mushroom sauce over noodles.
