4 boneless pork loin chops
1/2 t. seasoned salt
1/2 t. pepper
4 t. oil
1 medium onion, cut into wedges
8 oz. fresh mushrooms, sliced
1/2 c. chicken broth
4 t. cornstarch
6 oz. sour cream
4 c. hot cooked pasta or rice
Sprinkle both sides of pork chops with seasoned salt and pepper. Heat 2 t. oil in skillet over medium high heat. Add pork chops. Cook until golden brown on each side. Remove from skillet. Set aside. In same skillet, heat remaining oil over medium heat. Add onion and mushrooms. Cook 3 minutes, stirring frequently. Combine broth and cornstarch. Add to skillet. Heat to boiling. Return pork chops. Spoon some sauce over chops. Reduce heat. Cover. Simmer 8-10 minutes, stirring occasionally, until pork is no longer oink in center. Stir in sour cream until well blended. Cook over low heat until heated through. Serve with rice or pasta.
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