Stroganoff-Style Pork Chops

4 boneless butterfly pork loin chops (1 inch thick)
2 Tbsp. vegetable oil
1 large onion, chopped
8 medium fresh mushrooms, sliced
1/4 cup water
2 tsp. prepared mustard
1/2 tsp. salt
1 Tbsp. 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 mins. on
each side. Remove 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 mins.
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 mins. or until slightly thickened. Serve pork chops and
mustar-mushroom sauce with noodles.

Yield: 4 servings


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