Sour Cream Pork ChopsSubmitted by: LADYPHOENIX61
IntroductionThis is a lower-everything version of a Paula Deen recipe. It's very good with hot rice and makes a lovely presentation at the table. This is a lower-everything version of a Paula Deen recipe. It's very good with hot rice and makes a lovely presentation at the table.
2 Tbsp canola oil
4 1-in thick boneless pork chops
1Â½ cups sliced onion, separated into rings
1Â½ cups sliced fresh button mushrooms
1 cup fat free, low sodium beef broth
1 Tbsp chopped parsley
1 tsp paprika
1 tsp prepared mustard
Â½ tsp ground black pepper
1 cup reduced fat sour cream
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 onion.
In a small bowl, combine broth, parsley, paprika, mustard, salt and pepper. Pour broth mixture over pork chops. Cover, reduce heat and simmer 1Â½ hours. Stir in sour cream and cook for 3-4 minutes, or until heated through. Do not let it boil. Serve with hot rice. Garnish with additional parsley, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user LADYPHOENIX61.