Pork Chops with Dill-Cream Gravy
Yield
6 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
scallions, spring or green onions
thinly sliced |
|
| ½ | cup |
mushrooms
sliced |
|
| 3 | tablespoons |
butter
|
|
| 6 | each |
pork chops
3/4 inch thick |
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | cup |
white wine
or other dry white wine, chablis |
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | teaspoon |
dill weed
dried, whole |
|
| ⅓ | cup |
water
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 8 | ounces |
sour cream
|
|
| 1 | x |
rice
cooked, hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
scallions, spring or green onions
thinly sliced |
|
| 118 | ml |
mushrooms
sliced |
|
| 45 | ml |
butter
|
|
| 6 | each |
pork chops
3/4 inch thick |
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 118 | ml |
white wine
or other dry white wine, chablis |
*
|
| 5 | ml |
worcestershire sauce
|
|
| 5 | ml |
dill weed
dried, whole |
|
| 79 | ml |
water
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 231.2 | ml/g |
sour cream
|
|
| 1 | x |
rice
cooked, hot |
*
|
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.
