Inspired by: Food Network (Paula Deen)
Sprinkle 4 (2 inch thick) boneless pork chops with salt and pepper.
In a large skillet, heat vegetable oil over medium high heat. Add the pork chops and cook until browned on both sides (about 5 minutes per side)
Place 1 & 1/2 cups sliced Vidalia onions evenly over pork chops.
In a small bowl, combine 1 cup beef stock, 1 tablespoon chopped fresh parsley, 1 teaspoon mustard, 1 teaspoon paprika, and a little salt and pepper. Pour the mixture over the pork chops, and allow it to boil. Reduce the heat to medium and simmer for 30 minutes-stir once in awhile.
Stir in an 8 ounce container of sour cream until blended and cook until heated through (about 5 minutes, don’t boil!!)
Serve over hot rice!
This is very tasty! However, it does take a long time to make. Paula Deen knows what she’s talking about.