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 (8-ounce) container nonfat sour cream
1/3 cup water
2 tablespoons all-purpose flour
Hot cooked fettucine (optional)

1. In a large nonstick skillet cook mushrooms and green onions in the butter over medium heat until tender. Remove from skillet; set aside.
2. Sprinkle chops with salt and pepper. In the same skillet brown chops on each side.
3. 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.
4. In a small bowl combine sour cream, water and flour. Stir into skillet; cook over low heat, stirring constantly, until sauce thickens.
5. Serve pork chops over fettucine, if desired, spooning sauce over chops.

Serves 6.

Recipe provided courtesy of Pork, Be Inspired®.