Yield 4 Number Of Ingredients 9 Steps:
Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside. Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour. Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.
Time 40m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Heat the oil in non stick frying pan, add the pork and fry for 2-3 mins over a high heat. Remove and set aside. Add the remaining oil and cook the onion, celery, and garlic and cook for 5 minutes. Add the mushrooms, paprika and cook for a further 5 minutes. Return the pork to the pan, add the soured cream and seasoning to taste and cook over a medium heat for 5 minutes. Serve with pasta.
Time 30m Yield 4 servings. Number Of Ingredients 14 Steps:
In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms, onions and garlic for 3 minutes. Add the broth, tomato paste, lemon juice, tarragon and pepper. Simmer, uncovered, for 5 minutes. , Return pork to the pan. Combine the flour and sour cream; stir into pork mixture. Bring to a gentle boil; cook and stir for 2 minutes. Sprinkle with parsley. Serve over noodles.
Time 25m Yield 4 servings Number Of Ingredients 15 Steps:
Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize. Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened. Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
