Swiss Pork And Mushrooms

• 1 lb pork loin chop, boneless
• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 cups mushrooms, sliced
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1 pinch pepper
• 1/2 cup light sour cream
• 1/4 cup chicken stock
• 1 teaspoon lemon juice
• 1 tablespoon fresh parsley, chopped

1. Cut pork crosswise into thin strips.
2. In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. With slotted spoon, transfer to plate.
3. Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains.
4. Return pork to pan. Stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. Stir in lemon juice.
5. Sprinkle with parsley.

pork loin chop, olive oil, onion, mushrooms, garlic, salt, pepper, light sour cream, chicken stock, lemon juice, fresh parsley

Taken from www.food.com/recipe/swiss-pork-and-mushrooms-456847 (may not work)