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Pork in Mustard Sauce

2 lb Pork center rib chops
2 tb Saute Butter, Mrs. Bateman's Butterlike(tm)
2 tb Dijon mustard
14 c Onion -- chopped
1 1/2 ts Tarragon -- fresh or frozen
3/4 c Nonfat sour cream
1 ts Browning sauce
4 c Noodles, egg, cooked


Trim all visible fat from pork chops. In a large skillet, brown pork chops on all sides in butter substitute. Season with salt and pepper to taste. Add mustard, onion and tarragon, cover and cook over low heat for 10 to 12 minutes or until pork is no longer pink. Remove chops to a platter with the noodles on it and keep warm. To the skillet, add sour cream and browning sauce and heat through. Spoon over pork and noodels.




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