4 (1-inch thick) boneless butterfly pork loin chops
2 tablespoons vegetable oil
1 large onion, chopped
8 medium fresh mushrooms, sliced
1/4 cup water
2 teaspoons prepared mustard
1/2 teaspoon salt
1 tablespoon all-purpose flour
1/2 cup sour cream
Hot cooked noodles
In a large skillet over medium heat, brown chops in oil for 5 - 6 minutes on
each side. Remove from skillet, 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 the skillet. Bring to a boil;
cook and stir for 1 - 2 minutes or until slightly thickened.
Serve pork chops and mustard-mushroom sauce with noodles.
