Ingredients:
4 boneless pork chops ( 3 ounces each)
1/2 teaspoon sage
1/2 teaspoon marjoram
1/4 teaspoon black pepper
1/8 teaspoon salt
olive oil or cooking spray
1/4 cup chopped onions
1 clove minced garlic
1 cup sliced mushrooms
3/4 cup beef broth
1/3 cup sour cream ( can use fat free)
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard or 1 teaspoon spicy brown mustard
hot cooked egg noodles
Directions:
Combine sage, marjoram, pepper and salt; rub on both sides of chops.
Lightly coat large nonstick skillet with oil or spray and heat over medium.
Place chops in skillet and cook 5 minutes, turning once, until chops are barely pink.
Remove from skillet and keep warm.
Add onion and garlic to skillet and cook and stir for 2 minutes.
Add mushrooms and broth and bring to a boil; reduce to a simmer, covered, 3- 4 minutes or until mushrooms are tender.
Whisk together sour cream, flour and mustard in a medium bowl.
Whisk in 3 tbl of broth from skillet and then stir sour cream mixture into skillet.
Cook, stirring constantly, until mixture comes to a boil.
Serve over pork chops and noodles.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.