Pork Chops with Dill-Cream Gravy

Directions

Sauté 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.