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
  1. Pat chops dry and season both sides with salt and pepper to taste. Turn oven
  2. on low. In large skillet over medium heat, heat 1 T butter with the oil.
  3. When butter has melted and foam subsides, add chops and cook, turning once,
  4. 2-3 minutes per side. Transfer chops to plate, cover and place in oven to
  5. keep warm. To same skillet add remaining 1 T butter and place over low heat.
  6. When butter has melted and foam subsides, add sour cream, onion powder, dill
  7. and 1/4 water or white wine. Cook, stirring constantly, just until warmed
  8. through. Do no boil. Taste and adjust seasoning. Pour sauce over chops and
  9. serve immediately.