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Sour Cream Pork Chops Recipe

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This recipe for Sour Cream Pork Chops, by , is from The Carlisle Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Carlisle


2 T. Vegetable Oil
4 one inch thick boneless Pork Chops
1 1/2 Cups sliced Onion separated into rings
1 8oz Can Sliced Mushrooms(drained)
1 Cup Beef Broth
1 T. Chopped Parsley
1 tsp. Paprika
1 tsp. Prepared Mustard
1/2 tsp. Salt
1/2 tsp. Ground Black Pepper
1 Cup Sour Cream
Hot Cooked Rice
Garnish Chopped Fresh Parsley

In a large skillet, heat oil over medium high heat. Add pork chops and cook for 2 minutes per side, or until browned. Place onion evenly over pork chops. Spread mushrooms over onions. In a small bowl, combine broth, parsley, paprika, mustard, salt, and pepper. Pour broth mixture over pork chops. Cover, reduce heat to medium low and simmer for 1 1/2 hours. Stir in sour cream and cook for 3 to 4 minutes, or until heated through. Do not let boil. Serve over hot rice, Garnish with parsley if desired.

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