| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pork, Meats | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Green onions; thinly sliced |
| 1/2 | c | Mushrooms; sliced |
| 3 | tb | Butter |
| 6 | Pork chops; 3/4" thick | |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Chablis or other dry white wine |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Dillweed; dried whole |
| 1/3 | c | Water |
| 2 | tb | Flour |
| 8 | oz | Sour cream |
| Hot cooked rice |
INSTRUCTIONS
LISA CRAWLEY TSPN00B 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.
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