2 tbsp. salad oil
4 pork chops (1 inch thick)
1 lg. onion, sliced
1/4 lb. mushrooms, sliced
1/4 c. water
2 tsp. prepared mustard
1/2 tsp. salt
1/2 c. sour cream

In 10 inch skillet over medium-high heat, in hot salad oil, brown chops. Remove to plate.

In drippings, over medium heat, cook onion and mushrooms until tender, stirring occasionally. Return chops to skillet; add water, mustard and salt. Heat to boiling.

Reduce heat to low; cover and simmer 1 hour or until pork chops are fork tender. Remove chops to platter.

Into remaining liquid in skillet, stir sour cream until blended; heat through but do not boil. 4 servings.