Pork Chops with Sour Cream and Dill
4 thin-cut boneless pork chops (approx. 1.5 pounds total)
2 T unsalted butter
1 T olive oil
1/3 cup sour cream
1/4 t onion powder, or to taste
1/3 t dried dill
Pat chops dry and season both sides with salt and pepper to taste. Turn oven
on low. In large skillet over medium heat, heat 1 T butter with the oil.
When butter has melted and foam subsides, add chops and cook, turning once,
2-3 minutes per side. Transfer chops to plate, cover and place in oven to
keep warm. To same skillet add remaining 1 T butter and place over low heat.
When butter has melted and foam subsides, add sour cream, onion powder, dill
and 1/4 water or white wine. Cook, stirring constantly, just until warmed
through. Do no boil. Taste and adjust seasoning. Pour sauce over chops and