Ingredients
-
4 (3 ounce) boneless pork chops
-
1/2 teaspoon dried sage
-
1/2 teaspoon dried marjoram
-
1/4 teaspoon black pepper
-
1/8 teaspoon salt
-
nonstick cooking spray
-
1/4 cup coarsely chopped onion
-
2 cloves garlic, minced
-
1 cup sliced mushrooms
-
3/4 cup reduced-sodium beef broth
-
1/3 cup sour cream
-
1 tablespoon all-purpose flour
-
1 teaspoon Dijon mustard
-
2 cups hot cooked noodles
-
chopped fresh parsley
Instructions
- Trim fat from chops.
- Stir together sage, marjoram, pepper and salt and rub on both sides of chops.
- Spray large nonstick skillet with cooking spray and heat over medium heat.
- Place chops in skillet and cook 5 minutes, turning once, or until chops are just barely pink.
- Remove chops from skillet and keep warm.
- Add onion and garlic to skillet, cook and stir 2 minutes.
- Add mushrooms and broth, bring to a boil, reduce heat and simmer, covered, 3 to 4 minutes or until mushrooms are tender.
- Whisk together sour cream, flour and mustard in medium bowl.
- Whisk in about 3 tablespoons broth from the skillet.
- Stir sour cream mixture into skillet.
- Cook, stirring constantly, until mixture comes to a boil.
- Serve over pork chops and noodles.
- Sprinkle with parsley, if desired.