1largeonionsliced and separated into rings about ½ to 1-inch thick
1tablespoonfresh parsleychopped + more for garnish
8ouncesegg noodlesfor serving
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.
Pour the warm sour cream mixture over the prepared pork chops, onions mushrooms and egg noodles. Garnish with fresh parsley.
Rice could be used as a substitute for egg noodles to make this recipe gluten-free.Use Light Sour Cream to cut some calories.The pork chops are done at 150 degrees F when probed with an instant-read thermometer. However, braising them in the broth makes them fall off the bone tender.Recipe adapted from Bubba and Paula Deen.
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