Sour Cream Pork Chops

2 Tbs. oil
4 pork chops (1 inch boneless)
1 1/2 c. sliced onion separated into rings
1 8 oz. can sliced mushrooms, drained
1 c. beef broth
1 Tbs. chopped fresh parsley
1 tsp. paprika
1 tsp. mustard
1/2 tsp. salt
1/2 tsp. pepper
1 c. sour cream
Hot Cooked Riced

In a large skillet heat oil over med-high and add pork chops. Cook 2 minutes per side or until browned. Place onions and mushrooms evenly over pork chops. Combine broth, parley, paprika, mustard, salt and pepper. Pour mixture over pork chops. Cover and reduce heat to medium low and simmer 1 1/2 hours. Then add sour cream and cook 3-4 minutes until heated not boiled. Serve over hot rice. Serves 4.