Melt butter in large fry pan. Saute onion and mushroom until tender, remove from pan and set aside. Brown chops in pan on both sides. Drain. Pour wine, water, wocestershire sauce and dill into the pan with sauteed vegetables and bring to a boil.
Cover and reduce heat and simmer until tender, approx 30 minutes.
Remove chops from pan and set aside. Stir sour cream into liquid until smoth.
Heat gently and return chops to pan to coat, then serve.
Originally Submitted
1/10/2010
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