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Pork Chops in Dill-Sour Cream Sauce
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.
- In 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.
- In 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.