Pork Chops, Sour Cream

By fireandfrost

Ingredients

• 2 tablespoons vegetable oil
• 4 (1-inch-thick) boneless pork chops
• 1 1/2 cups sliced onion, separated into rings
• 1 (8-ounce) can sliced mushrooms, drained
• 1 cup beef broth
• 1 tablespoon chopped parsley
• 1 teaspoon paprika
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup sour cream
• Hot cooked rice
• Garnish: chopped fresh parsley

Details

Servings 4
Adapted from cookingwithpauladeen.com

Preparation

Step 1

1.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.
2.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, or until heated through. Do not let boil. Serve over hot rice. Garnish with parsley, if desired.