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 T

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.
 
 
 "Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)