Pork Chops with Dill-Cream Gravy

1 hours Prep: 10 minutes Cook: 50 minutes

256 calories per serving view nutrition facts

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1/2	cup	scallions, spring or green onions	thinly sliced
1/2	cup	mushrooms	sliced
3	tablespoons	butter
6	each	pork chops	3/4 inch thick
1	teaspoon	salt
1/4	teaspoon	black pepper
1/2	cup	white wine	or other dry white wine, chablis
1	teaspoon	worcestershire sauce
1	teaspoon	dill weed	dried, whole
1/3	cup	water
2	tablespoons	flour, all-purpose
8	ounces	sour cream
1	x	rice	cooked, hot

Saute onions and mushrooms in butter in large skillet til tender.

Remove skillet; set aside.

Sprinkle pork chops with salt and pepper; place in large skillet, and brown on both sides.

Combine sautéed vegetables, wine, Worcestershire sauce, and dillweed; pour over chops.

Cover, reduce heat, and simmer 40 min or til 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 pork chops over hot cooked rice; spoon gravy over chops, as desired.

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Serving Size 76g

Amount per Serving

Calories 256 48% of calories from fat