Pork Chops With Dill Cream Gravy
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Chablis||1⁄2 Cup (8 tbs)|
|Worcestershire sauce/Other dry white wine||1 Teaspoon|
|Dried dill weed||1 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Tablespoon|
|Sour cream||8 Ounce|
|Hot cooked rice||1 Cup (16 tbs)|
Saute onions and mushrooms in butter in a large skillet until tender.
Remove from skillet; set aside.
Sprinkle pork chops with salt and pepper; place in large skillet, and brown on both sides.
Combine sauteed vegetables, wine, Worcestershire sauce, and dillweed; pour over chops.
Cover, reduce heat, and simmer 40 minutes or until pork chops are tender.
Remove chops 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 pork chops over hot cooked rice; spoon gravy over the chops, as desired.