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.
Pork Chops
in Dill-Sour Cream Sauce
- 6 boneless pork chops,
3/4-inch thick
1 1/2 cups sliced fresh mushrooms
1/2 cup thinly sliced green onion
2 teaspoons butter
Salt and pepper
1/2 dry white wine OR chicken broth
1 teaspoon dried dill weed
1 teaspoon Worcestershire sauce
1 carton (8-ounce) nonfat sour cream
1/3 cup water
2 tablespoons all-purpose flour
Hot cooked fettucine (optional)
- 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 on each side.
- Return mushrooms to skillet
and add wine, dill, and Worcestershire sauce. Cover tightly;
cook over low heat for 5 to 6 minutes until chops are just done.
Remove chops from skillet, keep warm.
- 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.
Serves 6.
Nutrition Facts
Calories 228 calories
Protein 26 grams
Fat 8 grams
Sodium 104 milligrams
Cholesterol 72 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
