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Instructions |
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Heat the olive oil in a large pan over medium heat.
Season the pork with salt and pepper and add to the pan. Cook all the way through and set aside.
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Add the butter to the pan-reduce the heat slightly. Saute the onions until they are translucent and then add the mushrooms. Cook for about 5 min. Stir in the flour, and dill. Cook until the flour has lost its rawness, a min or so.
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Add the broth, deglazing the pan and picking up any browned bits. Simmer until the sauce has Thickened. Remove from the heat and stir in the sour cream. Season to taste with salt and pepper and any additional dill.
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Cook the egg noodles as indicated on the package. Once they are cooked, you can put the pork chop on the noodles and add the sauce as you desire.
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Originally Submitted
11/19/2013
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