Pork Chops with Dill Cream Gravy

Southern.Crockpot's picture

Dec. 28, 2011


Thinly sliced green onions 1/2 Cup (8 tbs)
Sliced fresh mushrooms 1/2 Cup (8 tbs)
Butter/Margarine 3 Tablespoon
Pork chops 6 (3/4
Salt 1 Teaspoon
Pepper 1/4 Teaspoon
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
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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 438Calories from Fat 214

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 430 mg17.92%

Total Carbohydrates 25 g8.3%

Dietary Fiber %

Sugars 1 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet