Smothered Pork Chops Stroganoff

Smothered pork chops stroganoff

4 boneless pork chops
dijon mustard
Salt
Pepper
1 can cream of chicken soup
1 small container sour cream
onion
4 strips bacon
worcestershire sauce


Choose a sliced pork chop that is an even thickness throughout. Chops

that are an even thickness will cook evenly with less drying.

1. Fry the bacon and remove, set aside. Crumble into small pieces.

Slice and cook the onions in the grease until translucent, remove and

put with the bacon.


2. salt and pepper the chops, then place them in bacon fat and
brown both sides on high heat, about 3 to 5 minutes per side. Remove

and set aside. Turn heat to low.

3. Drain all but a tablespoon of any remaining grease. Scrape the
bottom of the pan with a wooden spoon to loosen up the fond.

4. add the cream of mushroom soup and about a half a can of water.
Mix well, add the sour cream and worcestershire sauce and 1 tablespoon dijon

mustard, and mix well, allow to come to a simmer. Return the chops

bacon and onions to the pan and simmer till tender, perhaps 45 minutes.

By starting the chop at a high heat to brown quickly, then finish at

lower heat on the stove in the gravy. This produces a more tender and

juicy chop.

Serve over rice or pasta, or with bread to sop up the sauce!

Sauce can be used for traditional stroganoff and more!