Browned Pork Chops And Gravy

• 4 boneless pork chops (3 ounces each)
• 1/2 teaspoon sage
• 1/2 teaspoon marjoram
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• olive oil or cooking spray
• 1/4 cup chopped onion
• 1 clove minced garlic
• 1 cup sliced mushrooms
• 3/4 cup beef broth
• 1/3 cup sour cream (can use fat free)
• 1 tablespoon all-purpose flour
• 1 teaspoon Dijon mustard or 1 teaspoon spicy brown mustard
• hot cooked egg noodles

1. Combine sage, marjoram, pepper and salt; rub on both sides of chops.
2. Lightly coat large nonstick skillet with oil or spray and heat over medium.
3. Place chops in skillet and cook 5 minutes, turning once, until chops are barely pink.
4. Remove from skillet and keep warm.
5. Add onion and garlic to skillet and cook and stir for 2 minutes.
6. Add mushrooms and broth and bring to a boil; reduce to a simmer, covered, 3- 4 minutes or until mushrooms are tender.
7. Whisk together sour cream, flour and mustard in a medium bowl.
8. Whisk in 3 tbl of broth from skillet and then stir sour cream mixture into skillet.
9. Cook, stirring constantly, until mixture comes to a boil.
10. Serve over pork chops and noodles.

pork chops, sage, marjoram, black pepper, salt, olive oil, onion, garlic, mushrooms, beef broth, sour cream, flour, brown mustard, egg noodles

Taken from www.food.com/recipe/browned-pork-chops-and-gravy-71691 (may not work)