4 pork chops, 3/4-inch thick
1/2 c. green onions, thinly sliced
1/2 c. fresh or canned mushrooms, sliced
3 tbsp. butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. dry white wine or water
1 tsp. Worcestershire sauce
2 tbsp. dill weed
1/3 c. water
2 tbsp. flour
1/2 c. dairy sour ream
2 c. rice, cooked
Stuffed olives, chopped

In fry pan brown onions and mushrooms in butter. Remove vegetables. Add pork chops and brown well on both sides. Season with salt and pepper. Add wine, Worcestershire sauce, dill weed and cooked vegetables. Cover and simmer over very low heat 40 minutes. Remove chops.

Make gravy by combining 1/3 cup water and flour. Add flour mixture to pan drippings. Cook until thickens. Simmer for about 5 minutes, stirring constantly.

Gently stir in sour cream. Pour gravy over pork chops which have been placed on a nest of cooked rice. Sprinkle with chopped olives. Yield: 4 servings.