Pork Chops with Dill Cream Gravy
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Pork chops||6 (3/4-Inch-Thick)|
|Chablis/Other dry white wine||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Dried whole dill weed||1 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
|All-purpose flour||2 Tablespoon|
|Commercial sour cream||8 Ounce (1 Carton)|
|Hot cooked rice||2 Cup (32 tbs)|
1 In a large skillet, melt butter.
2 Saute onions and mushrooms until tender.
3 Remove from the skillet and set aside.
4 Sprinkle pork chops with salt and pepper.
5 In large skillet, put the chops and brown on both sides.
6 In a bowl, mix sauteed vegetables, wine, Worcestershire sauce, and dillweed.
7 Pour over the chops.
8 Cover and lower the heat.
9 Simmer for 40 minutes or until pork chops are tender.
10 Using a slotted spoon, remove the chops from the skillet, and set aside.
11 In a bowl, combine water and flour, stirring until smooth.
12 Gradually stir in to the pan drippings in the skillet.
13 Cook over low heat, stirring constantly, until thick and bubbly.
14 Blend in sour cream, and cook until thoroughly heated.
15 Serve the pork chops over hot cooked rice.
16 Pour the gravy over the chops, as desired.