Pork Chops with Strognaoff Sauce Recipe

  • 4 thick) boneless butterflied chops (1 inch )
  • 2 Tsbp. vegetable oil
  • 1 onion, chopped (large)
  • 8 fresh mushrooms, sliced (medium)
  • 1/4 cup water
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon Salt
  • 1 tablespoon all purpose flour
  • 1/2 cup sour cream
In a large skillet over med. heat, brown chops in oil for 5 to 6 mins on each side. Remove and keep warm. In the drippings, sauté the onion and mushrooms until tender. Stir the water, mustard and salt; bring to a boil. return chops to pan. Reduce heat; cover and simmer for 15 to 20 mins or until pork is tender. Remove chops and keep warm. Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir for 1 to 2 mins. or until slightly thickened. Serve pork chops and sauce with hot buttered noodles.

Hot Buttered Noodles

1 (16 oz) bag wide egg noodles

1/4 c. butter

cook noodles as directed on pkg. drain and toss with butter

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