A few sprigs of leftover dill inspired this pork chop recipe. This was a weeknight meal, so I wanted something quick and somewhat easy. I created this using a combination of this recipe for Creamy Dill Chicken and this recipe for Pork Chops in a Dijon Chive Sauce.
I did all of the prep work and then Jon told me to hang out with our daughter and he cooked. I was creating this recipe in my mind as he went, so I was calling out instructions to him. He's a really good cook though, so I didn't have to give much guidance beyond my vision and the general order of things.
He cooked these thin pork chops perfectly - they were juicy and full of flavor. The sauce was seasoned perfectly, and was awesome over the rice (I thought I had a package of egg noodles but I didn't, but the rice was a great second choice). Our daughter who has been Miss Picky recently even ate some of it.
- 3 thin boneless pork chops
- Salt and pepper
- 2 tbsp olive oil
- 1/2 shallot, chopped
- 1 clove of garlic, minced
- 1/4 c of dry white wine
- 1/2 low sodium chicken broth
- 2 tbsp sour cream
- 1 sprig of fresh dill, minced
- Heat olive oil in a large saute pan over medium high heat
- Season the chops with salt and pepper and add them to the pan. Cook on one side until they release from the pan (about 4 minutes or so). Flip and cook until they release from the pan again, then transfer to a covered dish (approx 8 minutes total).
- Add shallots and garlic to the pan; saute 1 minute
- Add white wine and simmer 1-2 minutes
- Add broth, bring to a simmer
- Whisk in the sour cream; once combined, add the dill.
- Return chops to the pan, now over low heat, and let simmer 1 minute.
- Serve over rice or egg noodles.