Of course, add to that the fact that Mama and Daddy had a restaurant all my growing up years. I keep asking Mama how they made something. There are bits of paper with recipes scratched on 'em in so many places in this house! This will help me to transcribe those notes into a more useable format.
I hope you enjoy Savory Sundays. Let me know if you try any recipe - and your honest opinion. I really do want to know if your family liked it or not!
4 (1 1/4 inch) thick pork chops (boneless will work nicely if you prefer)
2 tablespoons vegetable oil
1 onion, thinly sliced
1/4 pound fresh mushrooms, sliced
1/4 cup water
2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 cup sour cream
2 tablespoons chopped fresh parsley, for garnish
1. Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
2. Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
3. Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.
...may there be mercy in the breaking of bread at your table...