Categories: Pork, Meats 
      Yield: 6 servings 
  
---------------------------LISA CRAWLEY  TSPN00B--------------------------- 
    1/2 c  Green onions; thinly sliced 
    1/2 c  Mushrooms; sliced 
      3 tb Butter 
      6    Pork chops; 3/4" thick 
      1 ts Salt 
    1/4 ts Pepper 
    1/2 c  Chablis or other dry white 
           -wine 
      1 ts Worcestershire sauce 
      1 ts Dillweed; dried whole 
    1/3 c  Water 
      2 tb Flour 
      8 oz Sour cream 
           Hot cooked rice 
  
  Saute onions and mushrooms in butter in lg. skillet til tender. Remove 
  skillet; set aside. Sprinkle pork chops with salt and pepper; place in lg. 
  skillet, and brown on both sides. Combne sauteed vegetables, wine, 
  Worcestershire sauce, and dillweed; pour over chops. Cover, reduce heat, 
  and simmer 40 min. or til pork chops are tender. Remove from skillet, and 
  set aside. Combine water and flour, stirring until smooth; add to pan 
  drippings in skillet. Cook over low heat, stirring constantly, until 
  thickened and bubbly. Stir in sour cream, and cook until thoroughly heated. 
  Serve pork chops over hot cooked rice; spoon gravy over chops, as desired.