Sauteed Pork Chops with Mushrooms, Dill and Sour Cream

Gourmet May 2002


4 Bone-in Pork Sirloin Chops, 1/4" thick
2 Tablespoons Extra Virgin Olive Oil
1 Small Onion, halved lengthwise and thinly sliced lengthwise
1/4 Pound Mushroom, cut in 1/4" slices
1/3 Cup Sour Cream
1/4 Cup Water
2 Tablespoons Dill, chopped

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 saute 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 foaming 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 the platter, dill, and salt and pepper to taste and cook, stirring, until heated
through. (Do not let boil.) Spoon sauce over chops.