2 tbsp. salad oil
4 pork loin chops (about 1" thickness)
1 lg. onion
1/4 lb. sliced mushrooms
1/4 c. water
2 tsp. prepared mustard
1/2 tsp. salt
1/2 c. sour cream
Chopped parsley for garnish

About 1 1/2 hours before serving, brown pork chops on both sides in hot oil. Remove chops to plate. Cook onions and mushrooms in drippings until tender. Return chops to skillet; add water, mustard and salt. Bring to a boil, reduce heat to low; cover and simmer for 1 hour or until chops are fork tender. Remove chops to warm platter.

Stir sour cream into liquid remaining in skillet; heat thoroughly but do not boil. Pour sauce over chops. Garnish with parsley.