Pork Chops with Dill-cream Gravy
Sis. Corinne Dillingham
Westerly Ecclesia, Rhode Island, U.S.
Everyone likes moist pork chops, right?
1/2 cup green onions thinly sliced
1/2 cup mushrooms sliced
3 tablespoons butter
6 pork chops
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup Chablis or other dry white wine
1 teaspoon Worcestershire sauce
1 teaspoon dill weed dried, whole
1/3 cup water
2 tablespoons flour
8 ounces sour cream
Sauté onions and mushrooms in butter in large skillet till tender. Remove from skillet. Set aside. Sprinkle pork chops with salt and pepper; place in large skillet; brown on both sides. Combine sautéed vegetables, wine, Worcestershire sauce and dill weed; pour over chops.
Cover, reduce heat, and simmer 40 minutes or till pork chops are tender. Remove from skillet and set aside. Combine water and flour, stirring until smooth; add to pan drippings in skillet. Cook over low heat, stirring constantly, until thickened and bubbly. Stir in sour cream and cook until thoroughly heated.
Serve chops over hot cooked rice; spoon gravy over chops as desired.
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