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Name: Pork Chops With Sour Cream Dill Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 center-cut loin pork chops about 1" thick trimmed of excess fat; Salt and freshly ground pepper to taste; 2 tablespoons olive oil plus more if not using butter; 4 tablespoons dry white wine; 1 teaspoon garlic or 2 tablespoons shallot, onion or scallion minced; 1/2 cup chicken as required; 1 tablespoon butter you can use more olive oil instead especially if it's flavorf; 1/3 cup Sour Cream; 2 tablespoons Fresh dill; 1 tablespoon lemon juice or wine vinegar freshly squeezed

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INGREDIENTS

4 center-cut loin pork chops ; about 1" thick trimmed of excess fat
Salt and freshly ground pepper to taste
2 tablespoons olive oil ; plus more if not using butter
4 tablespoons dry white wine
1 teaspoon garlic or 2 tablespoons shallot, onion or scallion ; minced
1/2 cup chicken ; as required
1 tablespoon butter ; you can use more olive oil instead especially if it's flavorf
1/3 cup Sour Cream
2 tablespoons Fresh dill
1 tablespoon lemon juice or wine vinegar ; freshly squeezed

INSTRUCTIONS

1. Sprinkle the chops with salt and pepper. Place a large skillet over medium-high heat for 2 to 3 minutes. Add the 2 tablespoons olive oil; as soon as the first wisps of smoke rise from the oil, add the chops and turn the heat to high. Brown the chops on both sides, moving them around so they develop good color all over. The entire browning process should take no longer than 4 minutes and preferably less.

2. Reduce the heat to medium. Add the wine and the garlic, shallots or onion and cook, turning the chops once or twice, until the wine is all but evaporated, about 3 minutes. Add 1/2 cup of stock or water, turn the heat to low and cover. Cook for 10 to 15 minutes, turning the chops once or twice, until the chops are tender but not dry. When done, they will be firm to the touch, their juices will run just slightly pink and, when you cut into them (which you should do if you're at all unsure of their doneness), the color willbe rosy at first glance but quickly turn pale.

3. Remove the chops to a platter. If the pan juices are very thin, cook, stirring and scraping the bottom of the pan, until the liquid has reduced slightly. If there are barely any juices, add another 1/2 cup of stock or water; cook, stirring and scraping the bottom of the pan, until the liquid has reduced slightly. Then stir in the sour cream and dill; add the lemon juice or wine vinegar, pour over the chops, serve.

NOTES

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Pork Chops With Sour Cream Dill Sauce

4 center-cut loin pork chops about 1" thick   trimmed of excess fat
 Salt and freshly ground pepper to taste
2 tablespoons olive oil plus more if not using butter
4 tablespoons dry white wine
1 teaspoon garlic or 2 tablespoons shallot, onion or scallion minced
1/2 cup chicken as required
1 tablespoon butter you can use more olive oil instead   especially if it's flavorf
1/3 cup Sour Cream
2 tablespoons Fresh dill
1 tablespoon lemon juice or wine vinegar freshly squeezed

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Nutrition

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Serving Size: 1 Serving (54g)
Recipe Makes: 4 Pr Servin

Calories: 152
Calories from Fat: 126 (83%)

Amt Per Serving		% DV

	Total Fat 14g	19 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 1.5g
Cholesterol 37.1mg		11 %
Sodium 93.3mg		3 %
Potassium 78.9mg		2 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 152

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