I prefer to use thin sliced boneless pork chops as they cook up quicker than the traditional pork chop, and you can feed more people without having to buy additional pounds of meat.
Sprinkle both sides of the chops with salt & pepper, saute in a pan with a bit of vegetable oil. Once you brown one side, flip chops to the other side and let cook 5 min. on medium heat. After 5 min. remove pork chops from pan, then to the hot pan toss in 1 small can of drained mushroom pieces, 1 tsp. minced garlic, 1 C sour cream. Let cook on medium heat 5 min. stirring constantly, this will thicken the sauce, finish with a bit of chopped parsley and salt & pepper to taste. Viola, pork chops with mushroom sauce!
The above recipe should make enough sauce for 4-5 pork chops.
Sprinkle both sides of the chops with salt & pepper, saute in a pan with a bit of vegetable oil. Once you brown one side, flip chops to the other side and let cook 5 min. on medium heat. After 5 min. remove pork chops from pan, then to the hot pan toss in 1 small can of drained mushroom pieces, 1 tsp. minced garlic, 1 C sour cream. Let cook on medium heat 5 min. stirring constantly, this will thicken the sauce, finish with a bit of chopped parsley and salt & pepper to taste. Viola, pork chops with mushroom sauce!
The above recipe should make enough sauce for 4-5 pork chops. a
If you have leftover sauce, you can use it in fajitas. Cook up some pork or chicken, peppers, onions and put into tortillas, top with some warmed up mushroom sauce, roll up and enjoy.
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