Pork Chops in Dill-Sour Cream Sauce

Name: Pork Chops in Dill-Sour Cream Sauce
Total time: 1500 s
Yield: 6 servings
Ingredients: 6 boneless pork chops 3/4-inch thick; 1 1/2 cups mushrooms sliced; 1/2 cup green onions thinly sliced; 2 teaspoons butter; salt; pepper; 1/2 cup dry white wine OR chicken broth; 1 teaspoon dill; 1 teaspoon worcestershire sauce; 8 ounces sour cream carton; 1/3 cup water; 2 tablespoons flour; fettucine Hot cooked, optional

Pork

13Ingredients

160Calories

25Minutes

Description

Dill brings a very distinctive to this sour cream sauce. Garnish with a bit of fresh dill and serve along side of hot fettucine or buttered egg noodles and steamed green beans.

Ingredients

servings:

6 boneless pork chops (3/4-inch thick)
1 1/2 cups mushrooms (sliced)
1/2 cup green onions (thinly sliced)
2 teaspoons butter
salt
pepper
1/2 cup dry white wine (OR chicken broth)
1 teaspoon dill
1 teaspoon worcestershire sauce
8 ounces sour cream (carton)
1/3 cup water
2 tablespoons flour
fettucine (Hot cooked, optional)

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Directions

1In a large nonstick skillet cook mushrooms and green onions in the butter over medium heat until tender. Remove from skillet; set aside. Sprinkle chops with salt and pepper. In the same skillet brown chops 2 minutes on each side. Return mushrooms to skillet and add wine, dill, and Worcestershire sauce. Cover tightly; cook over low heat for 5-6 minutes until internal temperature on a thermometer reads 145 degrees F. Remove chops from skillet, allow to rest for 3-5 minutes.
2In a small bowl combine sour cream, water and flour. Stir into skillet; cook over low heat, stirring constantly, until sauce thickens. Serve pork chops over fettucine, if desired, spooning sauce over chops.

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