Sour Cream Pork Chops with Vidalia Onions

Ingredients

• 1 cup beef stock 
• 4 servings rice hot cooked for serving, optional
• 1 tablespoon parsley fresh chopped
• 4 servings parsley fresh chopped for garnish, optional
• 1 teaspoon paprika 
• 4  to pork chops boneless
• 4 servings salt and pepper black freshly ground
• 8 ounce cup heavy whipping cream sour
• 2 tablespoons vegetable oil 
• 1.5 cups vidalia onion separated sliced
• 1 teaspoon mustard yellow

Equipment

• bowl
• frying pan

Directions

1. Sprinkle the pork chops with salt and pepper.
2. In a large skillet, heat the oil over medium-high heat.
3. Add the pork chops and cook until browned, 4 to 5 minutes per side.
4. Place the onions evenly over the pork chops.
5. In a small bowl, combine the stock, parsley, mustard and paprika, and season with salt and pepper.
6. Pour the broth mixture over the pork chops. Return the mixture to a boil. Reduce the heat to medium and simmer for 30 minutes, stirring occasionally. Stir in the sour cream until blended and cook until heated through, 4 to 5 minutes; do not boil.
7. Serve over hot cooked rice if using.
8. Garnish with parsley if desired.