The Dixie Drifter’s Creamy Mushroomed Pork Chops
4 1-inch-thick pork chops
Seasoned flour for dusting
2 tablespoons butter
1/2 pound fresh mushrooms
2 tablespoons onion, finely chopped
1 cup sour cream
2 tablespoons flour
1 cup chicken bouillon
3 dashes white pepper
1/4 teaspoon ground marjoram
1/4 cup Parmesan cheese, grated
2 tablespoons ripe olives, chopped
2 cups cooked green noodles
Preheat oven to 350 degrees F. Dust chops; brown. Slice mushrooms; sauté them quickly in butter with onions. Stir flour into sour cream. Stir and heat just to boiling. Slowly stir in bouillon; heat to boiling.
Add seasonings, cheese and olives. Mix with noodles. Pour into shallow casserole. Top with chops. Bake, covered, for 1 hour. Uncover; bake 30 minutes or until tender.
Note: If you cannot find green noodles, use plain, but add a tablespoon or two of tomato sauce for color.
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