Heat oven broiler, cook pork chops 6 inches from heat source for 12 to 16 minutes, turning occasionally, or until pork is slightly pink in the center.
Meanwhile in a two quart saucepan over medium heat, stir together milk, flour and bouillion with wire wisk. Stir in mushrooms. Coook, stirring constantly, five to seven minutes or until mixture comes to a full boil. Boil one minute. Stir in sour cream and mustard. Serve pork chops over cooked wild rice. Top with sauce. Sprinkle with green onion.
This made a great supper my wife loved it. Not spicy at all. I served it with broccoli and the rest of the package of mushrooms sauteed in butter with 1/2 a finely chopped onion.
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|Serving Size: 1 Serving (356g)|
|Recipe Makes: 6|
|Calories from Fat: 202 (26%)|
|Amt Per Serving||% DV|
|Total Fat 22.5g||30 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 145.4mg||45 %|
|Sodium 192.3mg||7 %|
|Potassium 1250.4mg||33 %|
|Total Carbohydrate 86.9g||26 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 79.6g|
|Protein 59.1g||84 %|
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Calories per serving: 784
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