4 Pork Chops, 1 inch thick
Seasoned Flour for dusting
2 T. Butter
1/2 lb Fresh Mushrooms
2 T. finely chopped Onion
1 C. Sour Cream
2 T. Flour
1 C. Chicken Boullion
3 dashes White Pepper
1/4 t. Ground Marjoram
2 C. cooked Green Noodles
1/4 C. grated Parmesan Cheese
2 T. chopped Ripe Olives
Preheat oven to 350 degrees. Dust chops and brown. Slice mushrooms and saute them quickly in butter with onions. Stir flour into sour cream. Stir and hear just to boiling. Slowly stir in bouillon, Heat to boiling.
Add seasonings, cheese and olives. Mix with noodles. Pour into a shallow casserole dish. Top with chops. Bake covered for 1 hour. Uncover and bake another 30 minutes or until tender.
Yield: 4 servings.
Note: If you can’t find green (or multicolored) noodles, use plain but add a tablespoon or two of tomato sauce for color.