Steak sauce and sour cream add their tangy, robust flavors to the creamy mushroom sauce in this easy pork chop recipe.
What You Need
Original recipe yields 4 servings
4 bone-in pork chop s (1-1/4 lb.)
3 Tbsp. flour
1 Tbsp. butter
1 pkg. (8 oz.) sliced fresh mushroom s
1/2 cup onion slices
1/2 cup fat-free reduced-sodium beef broth
3 Tbsp. A.1. Original Sauce
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
2 cups instant white rice, prepared as directed on package
1 Tbsp. chopped fresh parsley
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Let's Make It
Coat chops with flour. Melt butter in large skillet on medium heat. Add chops; cook 5 to 6 min. on each side or until done (145°F). Transfer to plate; cover to keep warm.
Add mushrooms and onions to same skillet; cook 5 min., stirring frequently to scrape browned bits from bottom of skillet. Add broth and steak sauce; simmer 5 min. or until sauce is slightly thickened. Stir in sour cream.
Return chops to skillet; cook 3 to 5 min. or until heated through, turning once to evenly coat chops with sauce.
Serve chops over rice; top with sauce and parsley.
Substitute chopped fresh thyme or chives for the parsley.
Substitute 1/4 cup KRAFT Barbecue Sauce for the steak sauce.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 2g
* 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.