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Stroganoff-Style Pork Chops


  • 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


  1. In a large skillet over medium heat, brown chops in oil for 5 - 6 minutes on each side.
  2. Remove from skillet, and keep warm.
  3. In the drippings, sauté onion and mushrooms until tender.
  4. 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.
  5. Remove chops and keep warm.
  6. 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.
  7. Serve pork chops and mustard-mushroom sauce with noodles.

Yield: 4 servings

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