Sour Cream Pork Chops

Here is another of my favorite recipes, like many in my recipe box, this one says it came via Linda Murphy, tell Aunt LuLu to keep her girdle on.

4-6 pork chops, with the bone in NO thin cut or b’fast chops (I like ribeye chops the best)
1c of beef stock, OR 1 boullion cube and a cup of water
8oz can of mushrooms, drained OR 1 small package of mushrooms cleaned and chopped (fresh=better)
2 tsp yellow mustard
2T dried parsley
1 tsp paprika
1 lg onion chopped
salt and pepper to taste
8oz of sour cream (I use light or fat free)

Sprinkle chops with garlic salt and pepper and brown in olive oil in a large pan with a lid. Remove chops after cooking around 5-6 minutes per side, they don’t have to be done. Remove chops and in the same pan, cook the onion until soft then add mushrooms and cook for a few more minutes, until mushrooms darken in color and begin to shrink. Add broth to the pan with everything but the sour cream. Add the chops, cover and simmer until the chops are tender. You may need to add more broth as it cooks down. You want them not quite covered. About 30 minutes before serving, stir in the sour cream

You have no idea how good this is. The gravy is so delicious on rice, you might forget to put a pork chop on your plate