Browned Pork Chops and Gravy

This is a nice pork recipe to serve company but easy enough to have any night of the week. Very good over egg noodles or mashed potatoes.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless pork chops (3 ounces each)
• 1⁄2 teaspoon sage
• 1⁄2 teaspoon marjoram
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon salt
•  olive oil or   cooking spray
• 1⁄4 cup  chopped onion
• 1  clove  minced garlic
• 1  cup  sliced mushrooms
• 3⁄4 cup beef broth
• 1⁄3 cup sour cream (can use fat free)
• 1  tablespoon all-purpose flour
• 1  teaspoon Dijon mustard or 1  teaspoon spicy brown mustard
•  hot cooked  egg noodles

Directions

1. Combine sage, marjoram, pepper and salt; rub on both sides of chops.
2. Lightly coat large nonstick skillet with oil or spray and heat over medium.
3. Place chops in skillet and cook 5 minutes, turning once, until chops are barely pink.
4. Remove from skillet and keep warm.
5. Add onion and garlic to skillet and cook and stir for 2 minutes.
6. Add mushrooms and broth and bring to a boil; reduce to a simmer, covered, 3- 4 minutes or until mushrooms are tender.
7. Whisk together sour cream, flour and mustard in a medium bowl.
8. Whisk in 3 tbl of broth from skillet and then stir sour cream mixture into skillet.
9. Cook, stirring constantly, until mixture comes to a boil.
10. Serve over pork chops and noodles.