Sour Cream Pork Chops

Sour Cream Pork Chops

(A Paula Deen modified recipe)

2 Tbsp. Veggie or Canola Oil
6 pork chops or pork steaks (recipe calls for boneless, but I have made it with the bone)
1 1/2 C. sliced Onion, separated into rings
1 (8 ounce) can sliced mushrooms, drained
1 1/2 C. Beef Broth
1 Tbsp. chopped Parsley

1-2 cloves garlic; minced
1 tsp. paprika
1 tsp. prepared mustard
1/2 tsp. salt
1/2 tsp. ground black pepper

½ cup milk

2 Tbs. Corn Starch
1 C. Sour cream

Hot cooked Rice or Mashed Potatoes
Garnish: chopped parsley

In large skillet, heat oil over med-high heat. Season pork chops with salt and pepper. Add pork chops, and cook for 2 minutes per side, or until browned.

Place onions evenly over pork chops.
Spread mushroom over onion.

In a small bowl, combine broth, parsley, paprika, mustard, salt, pepper, and garlic. Pour broth mixture over pork chops.

Cover, reduce heat to med-low and simmer for 1 1/2 hours.

Remove pork chops from pan.  Combine milk and corn starch in small bowl.  When thoroughly mixed add milk mixture to pan and stir to thicken. 

Stir in sour cream, add pork chops back to pan, and cook for 3 to 4 minutes, or until heated through. Do NOT let boil.

Serve over hot rice or mashed potatoes. Garnish with parsley, if desired.