Updated on June 8, 1999
Collect the ingredients. This recipe cooks best for two people.
4 to 6 oz lean pork chop for each person 1 medium yellow or white onion, sliced 1/2 cup water 1 Tbspn dry mustard 2 tspn lemon juice 1/2 cup low-fat sour cream 1 cup prepared noodles or rice per person
Heat a 8" or 10" skillet and add the pork chops. Cook them over high heat until each side is seared. Add water to cover the pork chops half way. Place the onion slices over the top of the pork chops and cover the skillet. Cook over medium heat for 30 to 40 minutes, sufficient to cook the onions to translucence.
Prepare the noodles or rice, timed to be ready when the pork chops and onions are cooked.
Remove the cover and remove the pork chops. Cook the onion and juices down to a thin gravy. Add the lemon juice and sprinkle the mustard over the onions. Stir the mixture together and return the pork chops to the skillet to reheat and cover the chops with the mixture.
Turn off the fire under the skillet, add the sour cream to the onions, and stir together and over the chops. Place the chops on top the prepared rice or pasta and pour the onion/sour cream mixture over the pork chop. Serve immediately.
This recipe came from an old friend, Penny Fink. She finally got tired of my preparing it all the time.