From, "At Your Service... Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
Brown the pork chops in the oil in a skillet over medium-high heat. Place in an oblong baking dish. Mix the bouillon, mushrooms, 1 Tablespoon parsley, paprika, salt and pepper in a medium bowl. Pour over the pork chops. Bake, covered, at 350 degrees for 45 minutes. Arrange the onion rings on top of each pork chop. Bake covered for 30 minutes. Remove from the oven and place the pork chops in a warm serving dish.
Pour the pan drippings into a large saucepan. Add the cornstarch. Cook over medium heat until thickened, stirring constantly. Remove from the heat. Stir in the sour cream. Pour over the top of the pork chops. Garnish with minced parsley. Serve immediately.
SERVES: 6
- 6 pork chops, 1 inch thick
- 3 Tablespoons vegetable oil
- 2 cups beef bouillon
- 1 cup fresh mushrooms, sliced
- 1 Tablespoon minced parsley
- 1-1/2 teaspoons paprika
- Salt and pepper to taste
- 1 medium onion, sliced, separated into rings
- 2 Tablespoons cornstarch
- 3/4 to 1 cup sour cream
- Garnish: minced parsley
Brown the pork chops in the oil in a skillet over medium-high heat. Place in an oblong baking dish. Mix the bouillon, mushrooms, 1 Tablespoon parsley, paprika, salt and pepper in a medium bowl. Pour over the pork chops. Bake, covered, at 350 degrees for 45 minutes. Arrange the onion rings on top of each pork chop. Bake covered for 30 minutes. Remove from the oven and place the pork chops in a warm serving dish.
Pour the pan drippings into a large saucepan. Add the cornstarch. Cook over medium heat until thickened, stirring constantly. Remove from the heat. Stir in the sour cream. Pour over the top of the pork chops. Garnish with minced parsley. Serve immediately.
SERVES: 6
