Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------LISA CRAWLEY TSPN00B------------------------
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
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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