Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 4
- 4 pork chops, boneless, about 1-inch thick
- grill seasoning or Cajun seasoning blend
- salt and freshly ground black pepper
- 2 tablespoons olive oil, or enough to cover the bottom of the pan
- 1 tablespoon butter
- 6 to 8 ounces sliced mushrooms
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 cup chicken broth
- 1 cup frozen pearl onions
- 1/2 cup sour cream
- fresh chopped parsley
In a large skillet or saute pan, heat the olive oil over medium heat.
Brown the pork chops for about 3 minutes on each; remove to a plate and set aside. Add mushrooms to the pan along with 1 tablespoon of butter and cook, stirring, until tender. Add pork chops back to the pan along with the lemon juice, mustard, chicken broth, and pearl onions. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove the cover and simmer for 5 minutes longer.
With a slotted spoon or spatula, remove the pork chops and vegetables to a serving dish. Stir sour cream into the pan and heat through. Pour over the chops and sprinkle with parsley.
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