Sour Cream Pork Chops

Sour Cream Pork Chops

2 tablespoons oil, divided
8 ounces button mushrooms, sliced
4 1-inch thick pork chops
1 1/2 cups sliced onion, separated into rings
1 cup low sodium beef broth
1 tablespoon chopped parsley
1 teaspoon paprika
1 teaspoon prepared mustard (I used spicy brown)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
hot cooked rice
fresh chopped parsley, for garnish

Heat 1 tablespoon oil over medium-high heat; cook mushrooms until they give off their juices. Remove from pan to a small bowl. Add the remaining oil to the pan, then add the chops to the pan and cook for 2 minutes per side or until browned. Place onions evenly over pork chops.
In a small bowl, combine the broth, parsley, paprika, mustard, salt and pepper. Pour broth mixture over pork chops. Cover, reduce heat to low, and simmer for 1 1/2 hours (Add the mushrooms back to the pan about 15 minutes before cooking time ends.) Stir in sour cream, and cook for 3 to 4 minutes, or until heated through. Do not let boil. Serve over hot rice. Garnish with parsley, if desired.