Pork Chops With Dill-Cream Gravy Recipe
Recipe Ingredients
LISA CRAWLEY TSPN00B
1/2 cup green onions, thinly sliced
1/2 cup mushrooms, sliced
3 tbsp butter
6 pork chops, 3/4 thick
1 tsp salt
1/4 tsp pepper
1/2 cup chablis or other dry white wine
1 tsp worcestershire sauce
1 tsp dillweed, dried whole
1/3 cup water
2 tbsp flour
8 oz sour cream
1 hot cooked rice
Recipe Preparation
Saute onions and mushrooms in butter in lg. skillet til tender. Remove
skillet; set aside. Sprinkle pork chops with salt and pepper; place
in lg. skillet, and brown on both sides. Combne sauteed 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.
Servings: 6
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