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

In 10 inch skillet over medium heat in hot oil, cook pork chops until well browned on both sides, remove chops to plate. In drippings remaining in skillet, over medium heat, cook onion and mushrooms until tender, stirring occasionally. Return pork chops to skillet, add water, mustard and salt.

Over high heat, heat to boiling. Reduce heat to low, cover and simmer 1 hour or until pork chops are fork tender. Remove pork chops to warm platter. Into liquid remaining in skillet, stir sour cream until blended (do not boil). Pour sauce over pork chops.