Reviewed: Nov. 7, 2009

use less liquid - was too runny. but nice flavor

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Reviewed: Sep. 7, 2009

Good place to start. Very little flavor as written and pretty dry...need to increase the sauce. Will definitely make again but will tweak to add some flavor.

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MEGBAUM

Cooking Level: Intermediate

Home Town: Ashland, Kentucky, USA

Living In: Phenix City, Alabama, USA

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Reviewed: Aug. 8, 2009

Delicious! Use a dijon type mustard and add some extra sour cream. I also deglazed the pork juices with a little white wine before adding the onions and mushrooms. I also added some pepper. I didn't cook it for an hour only about 30-40 minutes and it turned out perfectly.

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stamarex

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Everett, Washington, USA

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Reviewed: Jun. 1, 2009

This was excellent. The only thing I did was to add a little apple juice cuz there was not a lot of liquid left after sauteeing the onions and mushrooms. My husband couldn't stop raving! Thanks.

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sly50

Cooking Level: Expert

Home Town: West Orange, New Jersey, USA

Living In: North Miami, Florida, USA

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Reviewed: Mar. 5, 2009

This recipe was alright. Nice change from the porkchops with cream of mushroom recipe, but found this sauce lacking depth. I think next time I wouldn't use light sour cream, I'd add garlic with the onions, add some beef or chicken bouillon and maybe a splash of wine. It could also be because I ate it with egg noodles...rice probably would've been more hearty. Either way, glad I tried it.

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PixieDust

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 17, 2008

Pretty darn good. I didn't really follow the recipe exactly since I halved everything. Also I almost burned it twice and had to add more water while the pork simmered. And it still turned out good! A little tough but that was my fault. I steamed some white rice to go with it.

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Barbara

Cooking Level: Intermediate

Living In: Morton, Washington, USA

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Reviewed: Jun. 22, 2008

Very good taste and moist pork chops after cooking. The mustard taste is just a little bit overwhelming. Everyone in my family gobbled them up.

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JOHNANDSARASMOM

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Reviewed: May 5, 2008

This was fantastic, never written one of these before,but this time I just had to!! My husband loves things with sauces and gravies. I changed the water to chicken broth,it worked great.

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megy

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Reviewed: Feb. 5, 2008

Very good recipe. I cut up meat and added little less dijon mustard. Added more water than it called for. Simmered about half an hour, then added about doubled amount of sour cream, but because of added water it was very runny, so I mixed little bit of milk with flour and thickened the gravy together with the meat. We loved it over the rice.

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martulka

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Reviewed: Jan. 2, 2008

The roommates give this recipe rave reviews. So delicious and very simple to prepare...

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Erin

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

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Reviewed: Nov. 5, 2007

I thought this tasted too much like pork with mustard. There was not enough balnce to the flavors.

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Jennifer

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Reviewed: Oct. 28, 2007

This was very very tasty and easy! We just moved from another state and I don't have a lot of things on hand right now, so this was perfect!!!! Great creamy consistency and the mustard pairs well with the pork-next time I will try Dijon mustard to see how that fares out-thanks :)

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YOYO78

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: May 31, 2006

This was ok. It scared me a bit at first...because of the mustard it didn't look like any stroganoff I have ever seen. But the mustard is a nice complement to the pork... it just needs to be decreased some, probably by half. I used a leftover cubed pork chop (had lots of spices & herbs on it), I mixed up the sauce using chicken broth instead of water & then I added the pork. I also used frozen minced onions for convenience (just quickly sauteed them for a couple of minutes before starting the sauce.) And I added just half a can of sliced buttons. Even though I was only using one chop, I did not decrease the sauce...I wanted enough to cover the egg noodles. It was pretty mustardy so I added about a 1/2 cup of chicken broth & then a pat of butter to help meld everything together. Like I said, this was OK for lunch & I might make it again w/ leftover pork but I'll probably just try out a new recipe instead...sorry.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 16, 2006

My husband and I both agreed that, while this was good, it wasn't a recipe that we'd run out and buy pork chops for! My take on this one is that it's a great recipe for using up leftover pork roast. I prepared the sauce as directed, shredded the cooked pork into the simmering sauce and mixed the whole thing together with about 8 oz cooked wide egg noodles for a really good dish. My only complaint was that the whole thing didn't seem to have quite enough sauce for the amount of meat and vegetables. I did add 1/4 cup extra water, but hesitated to add more sour cream (health concerns). Definitely a good basic recipe though. Thanks Rhoda.

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ANITALOUISE

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Reviewed: May 8, 2006

We absolutely loved this recipe! It is definitely one of those "feel good meals". I did cut up a small pork roast and used that. I used a little extra onion/garlic powder and sherry pepper to "spice" things up a bit. DH said he like it much better than "beef" stroganoff. So in my opinion that is an excellent recommendation. Thank you for sharing.

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Apr. 28, 2006

The sauce was pretty bland and did not taste like stroganoff to me. We ended up with pork chops that were actually thicker than the recipe called for, and they still dried out at that cook time.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Oct. 4, 2005

We substituted chicken breast for pork. We actually liked it better than regular beef stroganoff!

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Southern GurL

Cooking Level: Expert

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Reviewed: Aug. 3, 2005

Cut pork tenderloin into thin strips and sauteed in olive oil. I used frozen diced onions as well as a frozen exotic mushroom blend from Trader Joe's. Instead of using prepared mustard, I used ground dry mustard and dried thyme. Also added fresh ground black pepper. Served over egg noodles. Very quick to prepare, still a little bit bland but that may be because I didn't use the regular mustard. Comfort food.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Mar. 16, 2005

We liked this a lot. I added minced garlic & a cube of beef bouillon to the sauce. I also cubed the chops & doubled the sauce and left the meat in the sauce instead of removing it while I made the sauce.

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Amy V

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Reviewed: May 20, 2004

It was absolutely amazing! I didn't think it would be THAT good...but it turned out to be super duper tasty. My wife and I devoured it all and couldn't stop talking about how good it was. This is definetely not the last time I make this one. Awesome. I've made this dish many times now and I've learned that the cooking time of 1 hour is a bit much. I usually cook it about 30 minutes and it's fine. I sometimes do the hour but only on VERY low heat or else it gets too dry. Plus I put 2 cups of Sour cream instead of 1/2 a cup. It just seems better that way. 1/2 a cup just didn't cut it. Also lately I've been cutting the pork into cubes and mixing it all up and then pouring it over egg noodles. I like it better that way instead of the big pork chops. Both ways are good though

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RDU3

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