Pork Chops In Dill-Sour Cream Sauce

• 6 boneless pork chops 3/4-inch thick
• 1 1/2 cups mushrooms sliced
• 1/2 cup green onion thinly sliced
• 2 teaspoons butter
• salt
• pepper
• 1/2 cup dry white wine OR chicken broth
• 1 teaspoon dill
• 1 teaspoon worcestershire sauce
• 8 ounces sour cream carton
• 1/3 cup water
• 2 tablespoons flour
• fettuccine Hot cooked, optional

1. In a large nonstick skillet cook mushrooms and green onions in the butter over medium heat until tender. Remove from skillet; set aside. Sprinkle chops with salt and pepper. In the same skillet brown chops 2 minutes 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 internal temperature on a thermometer reads 145 degrees F. Remove chops from skillet, allow to rest for 3-5 minutes.
2. 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.

pork chops, mushrooms, green onion, butter, salt, pepper, white wine, dill, worcestershire sauce, sour cream, water, flour

Taken from www.yummly.com/recipe/Pork-Chops-in-Dill-Sour-Cream-Sauce-2248706 (may not work)