Creamy Stroganoff Pork Chops and a Bonus Money-saving Tip

I had a lot of leftover onion sour cream dip after a reunion picnic and I thought of making a stroganoff sauce with it. It turned out great. My husband and my toddler loved it, and so did I. I'm sure regular sour cream would be just fine too.

Creamy Stroganoff Pork ChopsMakes 6 servings

Ingredients:
1/2 cup onion dip or sour cream
1/4 tsp dried dill
6 boneless pork chops
1 Tbsp oil
1/2 onion, sliced
1/2 tsp minced garlic
3 Tbsp flour
1 3/4 cups or 1 (14 oz) can beef broth
3 Tbsp *tomato paste
1 tsp Worcestershire

Directions:
Season pork chops with salt and pepper on both sides and place in a greased 9x13 baking pan.
In a large skillet heat oil on med. heat; saute onions 8-10 min. until golden. Stir in garlic and cook 1 min.
Sprinkle flour over onions; cook and stir 2 min. Stir in broth, tomato paste, and Worcestershire. Cook and stir until thickened and bubbly.
Remove from heat and stir in onion dip/sour cream and dill.
Pour sauce over pork chops.
Cover and bake at 350 degrees F for about 20 min.

Serve with rice, noodles, or mashed potatoes. Also great with steamed veggies.
Next time I make this I want to make up the sauce and pour it over meat in the slow cooker.

*Frugal tomato paste tip: When I buy tomato paste in the little cans, I rarely ever need to use the whole can. Whatever is left over after my recipe I drop tomato paste by the Tablespoonful onto wax paper and freeze, then save them in a ziploc bag in my freezer until I need tomato paste again. Boom! They're already measured and you can plop them frozen right into your next recipe.