📖 Instructions

1. Gather your ingredients: Before you start, make sure you have all the necessary ingredients prepped and ready to go. This will streamline the cooking process and prevent any mid-recipe panics, I can't stress that enough.
2. Prepare the pork chops: Pat the pork chops dry with paper towels. This is crucial for getting a good sear. Season them generously with salt, pepper, and garlic powder on both sides. Don't be shy with the seasoning; it's what gives the pork chops their flavor.
3. Sear the pork chops: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering (but not smoking!), carefully place the pork chops in the skillet. Make sure not to overcrowd the pan; you may need to cook them in batches. Sear for 3-4 minutes per side, until they're nicely browned and have a good crust. If your chops are thick, use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C).
4. Remove pork chops from skillet: Once the pork chops are seared, remove them from the skillet and set them aside on a plate. Cover them loosely with foil to keep them warm while you prepare the sauce.
5. Make the creamy dill sauce: Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic, or it will become bitter.
6. Add flour and cook: Sprinkle the flour over the garlic and butter mixture. Whisk constantly for about 1 minute, until the flour is incorporated and the mixture forms a smooth paste (this is called a roux). This helps thicken the sauce.
7. Whisk in chicken broth and sour cream: Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the sauce to a simmer and cook for 2-3 minutes, until it thickens slightly. Stir in the sour cream, Dijon mustard, and fresh dill. Season with salt and pepper to taste. If the sauce is too thick, add a splash of milk or cream to thin it out.
8. Return pork chops to skillet: Place the seared pork chops back into the skillet with the creamy dill sauce. Spoon the sauce over the pork chops to coat them evenly. Reduce the heat to low, cover the skillet, and simmer for about 5-7 minutes, until the pork chops are heated through and the sauce has thickened even more. If the sauce gets too thick, add a little extra chicken broth or cream.
9. Serve: Serve the pork chops immediately, garnished with extra fresh dill, if desired. I like to serve them over mashed potatoes or egg noodles, with a side of roasted vegetables.