Ingredients

1/2 C. green onions; thinly sliced
1/2 C. mushrooms; sliced
3 Tbsp. butter
6 pork chops; 3/4 inch thick
1 tsp. salt
1/4 tsp. pepper
1/2 C. chablis or other dry white wine
1 tsp. worcestershire sauce
1 tsp. dill weed; dried whole
1/3 C. water
2 Tbsp. flour
8 ounce(s) sour cream
hot cooked rice

Cooking Instructions

Saute onions and mushrooms in butter in large. skillet till tender. Remove 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 dill weed; pour over chops. Cover, reduce heat, and simmer 40 minutes or till 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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)