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 onion
-
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
Instructions
- 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.