ISO Your thoughts on dill pork chop recipe

[legend_018]

I'm food shopping tomorrow and sort of planning some things i'll make next week. I lost a good creamy dill recipe I had for pork chops. I found this though. What do you think?

The Spice Must Flow: Pork Chops and Dill

In addition, if I have dry dill, which I would like to use instead of fresh.....it would be less than what it calls for right?

Thanks so much!!!
I think I might of found a good find.

 

[Katie H]

Sounds good. Yes, you should less dried dill than fresh.

 

[Constance]

That recipe looks delicious! We buy those vacuum packed boneless pork loins all the time, and slice most of them into chops. I'm always glad to have a new way to cook them...Many thanks!

About the dill...I think 1-2 teaspoons of the dried dillweed is all you need. That's about what I use when I make my dill sauce, which usually turns out to be 1 1/2 -2 cups. We use it with salmon, and it doesn't come out as an over-whelming dill taste at all.

 

[csalt]

Definitely less if using dried. Try 1 tsp and increase to your taste.

Here's one I use with salmon.

For the sauce:
3 tablespoons Dijon mustard
2 tablespoons light brown sugar
1 cup sour cream
3 tablespoons white wine vinegar
3 tablespoons chopped dill
½ teaspoon salt, or as needed
Use lesser quantities depending on the amount of fish used.
2. To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
.
I didn't use tablespoons cos I was using dried dill!