Stroganoff Style Pork Chops

• 4 boneless butterfly pork chops 1 inch thick
• 2 tbsp vegetable oil
• 1 large chopped onion
• 8 fresh mushrooms sliced
• 1/2 c. water
• 2 tsp mustard
• 1/2 tsp salt
• 1 tbsp flour
• 1/2 c. sour cream
• 3 c. hot cooked egg noodles

1. In a large skillet on medium heat brown pork in oil for 5 minutes.
2. Remove; keep warm.
3. In the drippings saute onion and mushrooms until tender, stir in water, mustard and salt; bring to boil.
4. Return chops to pan; reduce heat, cover and simmer for 15 minutes, until chops are tender.
5. Remove and keep warm.
6. Combine flour and sour cream until smooth; add to skillet.
7. Bring to a boil; cook and stir 1-2 minutes or until thicken.
8. Serve pork chops and mushroom sauce with noodles.

pork chops, vegetable oil, onion, mushrooms, water, mustard, salt, flour, sour cream, hot cooked egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53752 (may not work)