2 tbsp. vegetable oil
4 pork chops
1 lg. onion, sliced
1/4 c. water
1 (8 oz.) can mushroom slices
2 tsp. prepared mustard
1/2 tsp. salt
1/2 c. sour cream
Chopped fresh parsley

In skillet over medium heat add oil and saute pork chops until light brown both sides. Set apart. In same oil saute onion and mushrooms until tender stirring occasionally. Bring the pork chops back to skillet, add water, mustard and salt and simmer over high heat until boil. Reduce heat to low for about 1 hour or until tender, add more water if necessary. Put chops apart. With the remaining liquid, stir in sour cream; do not let it boil. Mix well. To serve pour sauce to chops on top and sprinkle with parsley. Serves 4.