1 ½ tablespoons olive oil
4 pork chops, each cut 2.5 cm thick
1 large onion sliced
100 grams mushrooms, sliced
¼ cup water
2 teaspoons prepared mustard
½ teaspoon salt
½ cup sour cream
Chopped parsley for garnishing


-Heat oil in pan and cook pork chops over medium high heat, until well browned on both sides. Remove and set aside.
-In the remaining drippings in the pan, cook onions and mushrooms over medium heat, until tender, stirring occasionally.
-Return pork chops to pan; add water, mustard and salt. Boil. Reduce heat to low and cover and simmer for 1 hour or until pork chops are tender.
-Remove pork chops to a warm platter.
-In the liquid remaining in the pan, stir in sour cream until blended. Heat through but do not boil.
-Pour the sauce over the pork chops.
-Garnish with chopped parsley.
-Serve hot.


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