Chop Chop

This is from Paula Deen's May/June 2008 magazine. And you know how much I LOVE Paula!!

Sour Cream Pork Chops:

2 tablespoons oil
4, 1-inch thick boneless pork chops
1 1/2 cups sliced onion, separated into rings
1 cup beef broth
1 tablespoon chopped parsley
1 teaspoon paprika
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
hot cooked rice

In large skillet, heat oil over medium-high heat and add pork chops. Cook until browned on each side. Place onion evenly over pork chops. In small bowl, combine broth, parsley, paprika, mustard, salt and pepper. Pour the mixture over pork chops. Cover, reduce heat to medium, and simmer for 90 minutes. Stir in sour cream and cook for 3-4 minutes or until heated through. Do not let it boil -- serve it over hot cooked rice.