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    Stroganoff-Style Pork Chops


    Source of Recipe


    booklet

    List of Ingredients




    4 boneless butterfly pork loin chops (1 inch thick)
    2 T. vegetable oil
    1 large onion, chopped
    8 medium fresh mushrooms, sliced
    1/4 c. water
    2 t. prepared mustard
    1/2 t. salt
    1 T. all-purpose flour
    1/2 c. sour cream
    Hot cooked noodles

    Recipe



    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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