Your family will love the creamy comfort of this easy-to-make stroganoff. Fresh mushrooms and a dab of mustard enliven the simmering sauce. Stir in sour cream at the last moment, but don't let it boil or the sauce will separate.
- 4 raw chop with refuse, 106 g; yields excluding refuses (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
- 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.