Ingredients

The following ingredients have 4 Servings
  • 4 Bone-In Center Cut Pork Chops (1-2 pounds)
  • 2 tablespoons extra virgin olive oil
  • 1 large onion (sliced and separated into rings about ½ to 1-inch thick)
  • 8 ounces portobello mushrooms (sliced)
  • 2 garlic cloves (minced)
  • 1 tablespoon fresh parsley (chopped + more for garnish)
  • 1 cup beef broth
  • 1 teaspoon yellow mustard (prepared)
  • 1 teaspoon sweet paprika
  • 1 cup sour cream
  • 8 ounces egg noodles (for serving)

Instruction

  • Rinse the pork chops under cool running water and pat dry with paper towels. Sprinkle each pork chop with salt and pepper.
  • Heat the olive oil in a large deep skillet (one with a lid) over medium-high heat.
  • Carefully add the pork chops to the pan. Make sure you do not overcrowd the pan. If there isn't enough for all 4 pork chops, do two at a time. Sear the pork chops without moving until brown; 3 to 5 minutes per side. Flip and sear the other side for about two minutes.
  • Meanwhile, in a small bowl, combine the garlic, parsley, beef broth, mustard and paprika, and season with salt and fresh cracked pepper, to taste.
  • Next, scatter the onion rings and mushrooms over the pork chops in the pan, then pour the broth mixture over the pork chops.
  • Bring to a boil, then reduce the heat to medium. Cover and simmer for 30 to 45 minutes, stirring occasionally.
  • Meanwhile, prepare the egg noodles, per package instructions.
  • After a minimum of 30 minutes, turn off the heat. Remove the pork chops, onions, and mushrooms from the pan. Place them on a serving platter on top of a bed of egg noodles, leaving the cooking broth in the pan.
  • Stir in the sour cream until blended. Cook until heated through, about 4 to 5 minutes; DO NOT BOIL.