Preparation Time: 25 minutes
6 boneless pork chops, 3/4-inch thick
1 1/2 cups sliced fresh mushrooms
1/2 cup thinly sliced green onion
2 teaspoons butter
Salt and pepper
1/2 cup dry white wine
OR
1/2 cup chicken broth
1 teaspoon dried dill weed
1 teaspoon Worcestershire sauce
1 8-ounce carton nonfat sour cream
1/3 cup water
2 tablespoons flour
Hot cooked fettucine (optional)
Servings: 6
1. In a large nonstick skillet cook mushrooms and green onions in the butter over medium heat until tender. Remove from skillet; set aside.
2. Sprinkle chops with salt and pepper. In the same skillet brown chops on each side. Return mushrooms to skillet and add wine, dill, and Worcestershire sauce. Cover tightly; cook over low heat for 5-6 minutes until chops are just done. Remove chops from skillet, keep warm.
3. In a small bowl combine sour cream, water and flour. Stir into skillet; cook over low heat, stirring constantly, until sauce thickens. Serve pork chops over fettucine, if desired, spooning sauce over chops.
6 boneless pork chops, 3/4-inch thick
1 1/2 cups sliced fresh mushrooms
1/2 cup thinly sliced green onion
2 teaspoons butter
Salt and pepper
1/2 cup dry white wine
OR
1/2 cup chicken broth
1 teaspoon dried dill weed
1 teaspoon Worcestershire sauce
1 8-ounce carton nonfat sour cream
1/3 cup water
2 tablespoons flour
Hot cooked fettucine (optional)
Servings: 6
1. In a large nonstick skillet cook mushrooms and green onions in the butter over medium heat until tender. Remove from skillet; set aside.
2. Sprinkle chops with salt and pepper. In the same skillet brown chops on each side. Return mushrooms to skillet and add wine, dill, and Worcestershire sauce. Cover tightly; cook over low heat for 5-6 minutes until chops are just done. Remove chops from skillet, keep warm.
3. In a small bowl combine sour cream, water and flour. Stir into skillet; cook over low heat, stirring constantly, until sauce thickens. Serve pork chops over fettucine, if desired, spooning sauce over chops.