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Pork chops with dill-cream gravy

Yield: 6 Servings MMM

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

Instructions:

Hot cooked rice 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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