Pork Chops with Sour Cream & Dill Sauce

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4 pork chops
2 pats butter or margarine
1 tblsp. vegetable oil
1/2 onion, chopped
1 tblsp. flour
1 1/2 tsp. sweet paprika (approx.)
3/4 c. water
3/4 c. white wine (or broth...or water if necessary!)
Dill (finely chopped if fresh, or dried works too)
Salt & pepper
2 tblsp. sour cream
Sliced mushrooms (optional)
Sliced apples (optional)

Melt the butter or margarine with the oil in a frying pan. Add the chops and brown on both sides. As they cook, sprinkle salt, fresh pepper, and paprika.

While the chops are cooking on the second side, sprinkle the flour over them and around them. After the flour has had a chance to cook a bit, add the onion.

When the onion has begun to loose its raw look, add the wine (or broth or water) and 1/2 c. of the water. Lower the light, and cook it covered for 40 minutes or so, adding more water as needed to keep the sauce moist. (It's a fairly long time to cook because pork chops first get a bit tougher before they get more tender.)

Sprinkle liberally with dill (it's impossible to add too much dill). Let it cook another 5 minutes or so. If you're using the optional mushrooms and/or apples, add 'em now. Cook another 10 minutes, depending on how tender the chops seem. Stir in the sour cream and cook just until it is warmed through, then serve with rice or noodles.

Source: Paul