Best Stroganoff Style Pork Chops Recipes

Stroganoff-Style Pork Chops image

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts :

Stroganoff Style Pork Chops image

Provided by Dine Dish

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

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
1/2 cup sour cream
1 tablespoon all-purpose flour

Steps:

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 the 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 egg noodles.

Stroganoff-Style Pork Chops Recipe image

Provided by @MakeItYours

Number Of Ingredients 10

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

Steps:

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.

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