In this dish, pork chops get the stroganoff sour cream treatment with a creamy mushroom sauce and fresh parsley.
What You Need
Original recipe yields 4 servings
4 small boneless pork chop s (1 lb.)
1 onion, cut in half, thinly sliced
1 pkg. (8 oz.) sliced fresh mushrooms
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup fat-free reduced-sodium beef broth
2 Tbsp. chopped fresh parsley
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Let's Make It
Cook chops in large nonstick skillet on medium heat 4 min. on each side or until done (160ºF). Transfer to platter; cover to keep warm.
Add onions and mushrooms to skillet; cook 6 min. or until onions are crisp-tender, stirring occasionally. Stir in sour cream and broth; cook until heated through, stirring frequently. (Do not boil.)
Spoon sauce over chops; sprinkle with parsley.
Serve with hot cooked egg noodles and steamed green beans.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.