Cut the pork loin chop crosswise into thin strips.

Heat olive oil in a large nonstick skillet over medium-high heat.

Stir-fry the pork in batches for 2 to 3 minutes per batch, until browned but still slightly pink inside. Transfer the cooked pork to a plate using a slotted spoon.

Add diced onion, sliced mushrooms, minced garlic, salt, and pepper to the skillet.

Cook over medium heat, stirring occasionally, for about 10 minutes, or until no liquid remains in the pan.

Return the cooked pork to the skillet.

Stir in light sour cream and chicken stock.

Cook, without boiling, for 1 minute, or until the sauce is heated through.

Stir in lemon juice.

Sprinkle with chopped fresh parsley before serving.