thanks dubliner- it was yummy!
made it last night. quick, easy, perfect for summer!
here's the recipe again...
this takes 25 minutes - start to finish - I promise
SAUTEED PORK CHOPS WITH MUSHROOMS, DILL, AND SOUR CREAM
These pork chops go well with rice with julienned carrots.
Active time: 20 min Start to finish: 20 min
4 (1/4- to 1/3-inch-thick) boneless pork chops (2/3 lb total)
2 tablespoons unsalted butter
1 small onion, halved lengthwise and thinly sliced lengthwise
1/4 lb mushrooms, cut into 1/4-inch-thick slices
1/3 cup sour cream
1/4 cup water
2 tablespoons chopped fresh dill
I used 1 large teaspoon of dried dill instead of fresh
Pat pork dry and season with salt and pepper. Heat 1 tablespoon butter in a 10-inch heavy skillet over high heat until foam subsides, then sauté chops until browned and just cooked through, about 1 1/2 minutes on each side. Transfer chops to a platter and keep warm, covered.
Reduce heat to moderate and add remaining tablespoon butter to skillet. When foam subsides, cook onion and mushrooms, stirring, until tender, about 6 minutes. Reduce heat to low and stir in sour cream, water, any meat juices that have accumulated on platter, dill, and salt and pepper to taste and cook, stirring, until heated through. (Do not let boil.) Spoon sauce over chops.
Makes 2 servings.
Gourmet
May 2002
here's the recipe again...
this takes 25 minutes - start to finish - I promise
SAUTEED PORK CHOPS WITH MUSHROOMS, DILL, AND SOUR CREAM
These pork chops go well with rice with julienned carrots.
Active time: 20 min Start to finish: 20 min
4 (1/4- to 1/3-inch-thick) boneless pork chops (2/3 lb total)
2 tablespoons unsalted butter
1 small onion, halved lengthwise and thinly sliced lengthwise
1/4 lb mushrooms, cut into 1/4-inch-thick slices
1/3 cup sour cream
1/4 cup water
2 tablespoons chopped fresh dill
I used 1 large teaspoon of dried dill instead of fresh
Pat pork dry and season with salt and pepper. Heat 1 tablespoon butter in a 10-inch heavy skillet over high heat until foam subsides, then sauté chops until browned and just cooked through, about 1 1/2 minutes on each side. Transfer chops to a platter and keep warm, covered.
Reduce heat to moderate and add remaining tablespoon butter to skillet. When foam subsides, cook onion and mushrooms, stirring, until tender, about 6 minutes. Reduce heat to low and stir in sour cream, water, any meat juices that have accumulated on platter, dill, and salt and pepper to taste and cook, stirring, until heated through. (Do not let boil.) Spoon sauce over chops.
Makes 2 servings.
Gourmet
May 2002
