Ingredients

4 boneless butterfly pork loin chops (1 inch thick)

2 tablespoons vegetable oil

1 large onion, chopped

8 medium fresh mushrooms, sliced

1/4 cup water

2 teaspoons prepared mustard

1/2 teaspoon salt

1 tablespoon all-purpose flour

1/2 cup sour cream

Hot cooked noodles

Directions

In a large skillet over medium heat; brown pork chops in oil for 5-6 minutes on each side. Remove and keep warm. In the drippings, saute onion and mushrooms until tender.

Stir in the water, mustard and salt; bring to a boil. Return chops to pan. Reduce heat; cover and simmer for 15-20 minutes or until pork is tender. Remove chops and keep warm.

Combine flour and sour cream until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve pork chops and mustard-mushroom sauce over noodles. Yield: 4 servings.