prepared rice OR egg noodlesfor serving, (optional)
Instructions
Sprinkle the pork chops with salt and pepper. Heat olive oil in a large deep skillet (one with a lid) over medium-high heat.
Add the pork chops and cook until browned, 4 to 5 minutes per side.
Top the pork chops with the onion rings and spread the mushrooms evenly over the onions.
In a small bowl, combine beef stock, parsley, mustard and paprika, and season with salt and pepper.
Pour the broth mixture over the pork chops.
Return the mixture to a boil. Reduce the heat to medium. Cover and simmer for 45 minutes, or until the pork chops are 150 degrees F when probed with an instant-read thermometer, stirring occasionally.
Remove the pork chops, onions, and mushrooms from the pan, leaving the cooking liquid. Stir in the sour cream until blended.
Cook until heated through, about 4 to 5 minutes; DO NOT BOIL.
Serve over hot cooked rice OR egg noodles and garnish with more fresh parsley.
Notes
Calories for this recipe are for pork chops only and does not include rice or egg noodles. Please see our Nutrition Disclaimer on our Policies and Disclaimer page for information.Recipe adapted from Bubba and Paula Dean.
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