Browned Pork Chops/Gravy

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4 boneless pork loin chops
1/2 tsp. dried sage
1/2 tsp. dried marjoram, crushed
1/4 tsp. black pepper
1/8 tsp. salt
Nonstick olive oil cooking spray
1/4 c. coarsely chopped onion
1 clove garlic, minced
3/4 c. beef broth
1 c. sliced mushrooms
1/3 c. nonfat sour cream
1 Tbsp. all-purpose flour
1 tsp. Dijon mustard
2 c. hot cooked noodles
Chopped parsley, opt.

Trim fat from chops. Stir together sage, marjoram, pepper and salt. Rub on both sides of chops. Spray large nonstick skillet with cooking spray; heat over medium heat. Place chops in skillet. Cook five minutes, turning once, or until chops are just barely pink. Remove chops from skillet; keep warm. Add onion and garlic to skillet; cook and stir two minutes. Add mushrooms and broth; bring to boil. Reduce heat and simmer, covered, three – four minutes or until mushrooms are tender. Whisk together sour cream, flour and mustard in medium bowl. Whisk in about three Tablespoons broth from skillet. Stir sour cream mixture into skillet. Cook, stirring constantly, until mixture comes to boil. Serve over pork chops and noodles. Sprinkle with parsley if desired. Makes four servings.