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

• 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
  
  
  

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  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.
  Sauté.

  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.
  Cover.
  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.
  
  

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  Substitutions
  • 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.

  Tips

  • 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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  Menu suggestion

  Serve this dish with

  • nugget potatoes or Mashed Potatoes
    
    
  • corn on the cob

  • a green salad
    
    

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    If you enjoy this recipe, you may also like these other easy pork chop recipes and ham recipes:
    • Maple Baked Pork Chops
    • Spicy Sweet Baked Ham

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