4 large boneless rib pork chops*
1 Tsp salt
1 Tbsp olive oil
3 Tbsp finely chopped onion
2 Tbsp Cucumber Dill Gourmet Dip Mix
1 Cup roughly chopped Crimimi or Baby Bella mushrooms
2 Tbsp dry white wine
¼ Cup chicken stock
1 Tbsp unsalted butter
½ Cup heavy cream
2 Tbsp sour cream
* Can also be made using chicken breasts
Heat a large skillet over medium heat and add the olive oil. Sprinkle the chops with the salt. Brown pork chops well on both sides.
Remove pork chops to a plate and set aside.
Add the onion and chopped mushrooms, stirring this constantly so it doesn’t burn for 3 minutes.
Deglaze the pan with the white wine, scraping up the browned bits at the bottom of the pan.
Pour in the chicken stock and the Cucumber Dill dip mix. Place the pork chops back in the pan. Bring liquid to the boil, cover and reduce heat to simmer. Cook for 20 minutes.
Again, remove the pork chops from the pan and set aside. Add the butter to the pan juices and stir until the butter is melted. Stir in the heavy cream and the sour cream. Blend sauce well until it’s smooth. Place pork chops back in the pan and heat through then serve.