I'm always trying to find a good way to make pork chops--a way that doesn't result in something dry or chewy. I found the way! These were yummy. Next time, I will make them with boneless chops because the gravy/sauce made it hard to find the bone to cut away from the meat. But they were very yum and will make an appearance on my dinner table again very soon. I think these are even company worthy!
2 T vegetable oil
4 (1 inch thick) boneless pork chops
1 1/2 cups sliced onion, seperated into rings
1 cup beef broth
1/2 T dried parsley
1 t paprika
1 t prepared mustard
1/2 t salt
1/2 t black pepper
1 cup sour cream
In a large skillet, heat oil over medium-high heat. Add pork chops, and cook for 2 minutes per side, or until browned. Place onion evenly over pork chops.
In a small bowl, combine broth, parsley, paprika, mustard, salt, and pepper. Pour broth mixture over pork chops. Cover, reduce heat to medium-low, and simmer for 1 1/2 hours. Stir in sour cream, and cook for 3 to 4 minutes, or until heated through. Do not let boil. Serve over hot rice.