Mustard Pork Chops

By nurseliz

Ingredients

• 3 tablespoons cornstarch
• 1 3/4 cups Swanson® Beef Stock
• 1 tablespoon spicy brown mustard
• Vegetable cooking spray
• 6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)
• 2 cups sliced mushrooms (about 6 ounces)
• 1 medium onion, sliced (about 1/2 cup)
• 6 cups hot cooked regular long-grain white rice, cooked without salt

Preparation

Step 1

* Stir the cornstarch, stock and mustard in a small bowl until the mixture is smooth.
* Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the pork and cook until it's well browned on both sides. Remove the pork from the skillet. Remove the skillet from the heat.
* Spray the skillet with the cooking spray and heat over medium heat for 1 minute. Add the mushrooms and onion and cook until the mushrooms are tender.
* Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and vegetables with the rice.