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.

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.

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.

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

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

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 :)

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.

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.

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.

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.

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

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.

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.

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

All I can say is fabulous! I'm on a low carb diet, and found this recipe. I've made it twice in the past month because it's so good. I'll NEVER go back to beef stroganoff again! The beef is always too tough, and you have to cut it up, etc. I cut the pork cutlets in half and cooked it up and it's now one of my favorite ways to eat pork!!

The pork chops were very tender. I doubled the amount for ingredients and I would put a little less sour cream next time.

My wife is a very picky eater. However, when I make this for her, it's as if she hasn't eaten in years! Works with Thicker chops as well as thin Wonderful recipe and very easy to make!