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!
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
Buy these ingredients
- green onion
- white button mushrooms
- 6 pork chops
Get out your equipment
- 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
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!
Serve this dish with