Pork Chops With Dill Cream Gravy Recipe
Summary
Ingredients
| Thinly sliced green onions | 1⁄2 Cup (8 tbs) | |
| Sliced mushrooms | 1⁄2 Cup (8 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| Pork chops | 6 | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Chablis | 1⁄2 Cup (8 tbs) | |
| Worcestershire sauce/Other dry white wine | 1 Teaspoon | |
| Dried dill weed | 1 Teaspoon | |
| Water | 1⁄3 Cup (5.33 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Sour cream | 8 Ounce | |
| Hot cooked rice | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 397 Calories from Fat 213
% Daily Value*
Total Fat 24 g36.8%
Saturated Fat 11.6 g58.1%
Trans Fat 0.1 g
Cholesterol 114 mg38%
Sodium 481.6 mg20.1%
Total Carbohydrates 16 g5.4%
Dietary Fiber 0.68 g2.7%
Sugars 1.9 g
Protein 26 g52.3%
Vitamin A 14% Vitamin C 5.9%
Calcium 8.8% Iron 11.9%
*Based on a 2000 Calorie diet
Directions
Remove from skillet; set aside.
Sprinkle pork chops with salt and pepper; place in large skillet, and brown on both sides.
Combine sauteed vegetables, wine, Worcestershire sauce, and dillweed; pour over chops.
Cover, reduce heat, and simmer 40 minutes or until pork chops are tender.
Remove chops 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 the chops, as desired.
Chef
