Step 1: Coat a large skillet with olive oil cooking spray and place it on the stove over medium heat.
Step 2: Add pork chops and cook for about 4-5 minutes on each side or until cooked through. Place the onions over the chops.
Step 3: In a small bowl, combine broth, parsley, salt, pepper, mustard and paprika. Pour broth over the pork chops and onions. Return mixture to a boil.
Step 4: Reduce to medium, and simmer for 30 minutes, stirring occasionally. Stir in sour cream until blended and cook for 4-5 minutes. Do not boil.
Step 5: This is simply to heat the gravy through after adding the cold sour cream.
Step 6: Serve over cooked rice and garnish with parsley.