Stroganoff Style Pork Chops

• 4 boneless butterfly pork loin chops, 1 inch thick
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 8 medium fresh mushrooms, sliced
• 1/4 cup water
• 2 teaspoons prepared mustard
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour

1. In a large skillet over medium heat, brown pork chops in oil for 5-6 minutes on each side.
2. Remove and keep warm.
3. In the drippings, saute onion and mushrooms until tender.
4. Stir in the water, mustard and salt; bring to a boil.
5. Return chops to pan.
6. Reduce heat; cover and simmer for 15-20 minutes or until pork is tender.
7. Remove chops and keep warm.
8. Combine the flour and sour cream until smooth; add to skillet.
9. Bring to a boil;cook and stir for 1-2 minutes or until slightly thickened.
10. Serve pork chops and mustard-mushroom sauce over egg noodles.

pork loin chops, vegetable oil, onion, fresh mushrooms, water, mustard, salt, sour cream, flour

Taken from www.food.com/recipe/stroganoff-style-pork-chops-103342 (may not work)