The Dixie Drifter’s Creamy Mushroomed Pork Chops

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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