The magic of a delicate-tasting dill sauce brings this dish to life. These pan-fried pork chops with mushrooms are a great choice for everyday family gatherings. Everyone will be so delighted by the creamy sauce there will be hardly any left.
1 1/2 lb boneless pork loin chop
8 oz mushrooms, sliced
1 tsp margarine
1 tsp vegetable oil
1/4 tsp salt
1/8 tsp ground black pepper
1/4 cup no-salt-added chicken broth or white wine
1/4 cup low-fat sour cream
1/4 tsp dill weed
1 tsp cornstarch
Slice pork loin into 6 chops. Trim all visible fat from chops.
In a large frying pan, cook mushrooms in margarine over medium heat for 5 minutes until lightly browned. Remove mushrooms, cover and reserve.
Heat oil in frying pan over medium heat; brown 3 pork chops at a time for 4 minutes on each side. Place all chops back in frying pan, sprinkle with salt and pepper.
Add chicken broth or wine, cover tightly and cook slowly for 12 minutes. Remove chops to a platter and keep warm.
Whisk sour cream and dill weed into broth or wine. Mix cornstarch with 1 tsp. cold water and stir until smooth. Pour into hot liquid and stir until thickened. Pour sauce over chops and serve with mushrooms on the side.