Title: Pork chops with dill-cream gravy
 Categories: Pork, Meats
      Yield: 6 Servings
 
MMMMM-------------------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.