Browned Pork Chops with Gravy

Sauted herb flavored boneless pork chops topped with a deviled mushroom sour cream gravy. From the Recipe Institute.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4 (3 ounce)  boneless pork chops
• 1⁄2 teaspoon dried sage
• 1⁄2 teaspoon dried marjoram
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon salt
•  nonstick  cooking spray
• 1⁄4 cup  coarsely chopped onion
• 2  cloves garlic, minced
• 1  cup  sliced mushrooms
• 3⁄4 cup  reduced-sodium beef broth
• 1⁄3 cup sour cream
• 1  tablespoon all-purpose flour
• 1  teaspoon Dijon mustard
• 2  cups  hot cooked  noodles
•  chopped fresh parsley (optional)

Directions

1. Trim fat from chops.
2. Stir together sage, marjoram, pepper and salt and rub on both sides of chops.
3. Spray large nonstick skillet with cooking spray and heat over medium heat.
4. Place chops in skillet and cook 5 minutes, turning once, or until chops are just barely pink.
5. Remove chops from skillet and keep warm.
6. Add onion and garlic to skillet, cook and stir 2 minutes.
7. Add mushrooms and broth, bring to a boil, reduce heat and simmer, covered, 3 to 4 minutes or until mushrooms are tender.
8. Whisk together sour cream, flour and mustard in medium bowl.
9. Whisk in about 3 tablespoons broth from the skillet.
10. Stir sour cream mixture into skillet.
11. Cook, stirring constantly, until mixture comes to a boil.
12. Serve over pork chops and noodles.
13. Sprinkle with parsley, if desired.