Easy Pork Chop Recipes:
Pork Chops with Sour Cream and Dill Gravy

There are lots of easy pork chop recipes out there, but few of them make a meal that is as tasty and attractive as this one!

pork chops with gravy

I have searched long and hard for easy pork chop recipes, but most of the ones I found used processed ingredients like canned condensed soups or envelopes of prepared gravy. I like this recipe because it uses only unprocessed foods.

Check that you have these staples at home

  • in the cupboard

    • dry white wine
    • dried dill
    • Worcestershire sauce

  • in the fridge or freezer

    • butter
    • sour cream

Buy these ingredients

  • green onion
  • white button mushrooms
  • 6 pork chops

Get out your equipment

  • Essential

    • a large pot with a lid
    • a skillet
    • a cutting board and sharp knife
    • measuring cups and spoons
    • a wooden spoon or other mixing spoon

  • Nice to have but not necessary

    • tongs for transferring the chops
    • a meat thermometer

    The recipe

    2 Tbsp/30 mL butter

    3 green onions, chopped

    1 1/2 cups/375 mL sliced mushrooms

    6 pork chops

    1/2 cup/125 mL dry white wine

    1/2 cup/125 mL water

    2 tsp/10 mL dried dill

    1 tsp/5 mL Worchestershire sauce

    1 cup/250 mL sour cream

    In a large pot that has a lid, melt the butter.
    Add the green onions and mushrooms.

    Meanwhile, in a skillet, brown the pork chops on both sides.

    When the onions and mushrooms are tender, add the wine, water, Worcestershire and dill.

    Add the browned pork chops.
    Bring to a boil.
    Reduce heat and simmer until the pork chops are tender (about 30-40 minutes). Their inner temperature should be 160F/71C.

    Remove the chops from the pot and set them aside on a plate.

    Stir the sour cream into the pot.
    Stir and heat gently until the gravy is warm and well-mixed.

    Return the pork chops to the pot to coat them with gravy.


    • Use finely minced onion instead of green onions.

    • Use canned mushrooms instead of fresh.

    • Use about 2 Tbsp/30 mL fresh dill instead of dried.

    Ideas for making this recipe your own

    • Experiment with different liquids. What about a sweeter white wine - or even grape juice or apple juice?

    • Try lightening up the recipe by using plain yogurt in place of some or all of the sour cream.


    • To my surprise, it is not necessary to cook pork until it is no longer pink on the inside. Pork can actually be safe to eat when it is a bit pink and juicy. The only way to know for sure is to use a meat thermometer. Pork is safely cooked when its inner temperature is 160F/71C. If you don't have a meat thermometer, the only way to be completely sure that your pork is safe to eat is to wait until all the pink is gone. That would be a shame, because by that point the meat is overcooked! So, for cooking pork chops safely, I strongly recommend using a meat thermometer!

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