Pork Chops with Dill-Cream Gravy

These pork chops simmer for 40 minutes in a white wine and dill broth until they are fall-apart tender, and then the pan drippings get turned into a rich sour cream gravy that you will want to pour over everything on the plate.

The build starts with sauteed scallions and mushrooms in butter, which creates a savory base. The browned chops go back in with the vegetables, wine, Worcestershire, and dill, and everything braises covered on low heat. That long, gentle simmer is what takes ¾-inch thick chops from chewy to tender.

The gravy comes together in the same skillet after the chops come out. A flour-water slurry thickens the pan drippings, and then sour cream goes in at the very end for a tangy, creamy finish that pairs naturally with the dill.

Chef Tips

• Brown the chops well on both sides before adding the liquid. That fond on the bottom of the skillet is concentrated flavor that dissolves into the gravy.
• Keep the heat low during the simmer. A hard boil toughens pork. You want gentle bubbles, not a rolling boil.
• Stir the sour cream in off the heat or over very low flame. High heat curdles sour cream and turns the gravy grainy.
• Use a dry white wine like Chablis or Sauvignon Blanc. Sweet wines will throw off the balance of the gravy.

Variations

• Swap the dill for fresh tarragon for a more French-inspired flavor.
• Add a tablespoon of whole-grain mustard to the gravy for a sharper, more rustic sauce.
• Use bone-in chops for more flavor. They take a few extra minutes to cook through but the bone adds richness to the braise.