Sour Cream Pork Chops with Vidalia Onion

I fully intended to get take out the night I made these but when I saw the recipe, I thought it sounded really good!  The meal comes together pretty easily and can be done on a weeknight - another plus for me!  I would shorten the cook time just a little as I thought the chops were slightly over-done but aside from that, a good pork recipe!  I added a few things to the recipe based on reviews on the original recipe.  I'll notate them below.

Ingredients:

• Three 1 1/2 to 2-inch thick boneless pork chops
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 1/2 cups sliced Vidalia onion, separated into rings
• 1 cup beef stock
• 1 tablespoon chopped fresh parsley - I used a few dashes of dried parsley
• 1 teaspoon yellow mustard
• 1 teaspoon paprika
• One 8-ounce container sour cream (I used low fat)
• 1/2 package baby bella mushrooms
• A few dashes of Worcestershire Sauce
• A few dashes Crushed Red Pepper Flakes

Directions:

Sprinkle the pork chops with salt and pepper.

In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook until browned, 4 to 5 minutes per side.  Set chops aside & put the onions in the skillets to brown them a little.  Put chops back in pan and arrange onions on top / around chops.  

In a small bowl, combine the stock, parsley, mustard, Worcestershire sauce, red pepper flakes and paprika, and season with salt and pepper. Pour the broth mixture over the pork chops. Return the mixture to a boil. Reduce the heat to medium and simmer for 30 minutes, stirring occasionally. About 10 minutes before the pork is done, add in mushrooms and stir to combine.  Stir in the sour cream until blended and cook until heated through, 4 to 5 minutes; do not boil. 

Enjoy!