Ingredients
4 thick pork chops
2 tbsp rice bran oil
1 onion, thinly sliced
100 g fresh mushrooms, sliced
¼ cup water
2 tsp SIDS BROWN SEED MUSTARD
½ tsp salt
½ cup sour cream
2 tbsp chopped fresh parsley, for garnish
Directions
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, SIDS BROWN SEED 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.
