2/3 cup gf sour cream 1/2 cup water 2 Tablespoons gf flour 1/2 teaspoon salt 1/2 teaspoon dried sage 1/4 teaspoon freshly ground black pepper 1 Tablespoon vegetable oil 4 bone-in pork chops Salt and freshly ground black pepper 4 medium mushrooms, sliced 1/2 onion sliced 2 medium baking potatoes, sliced 1/8-inch thick 1/2 cup dry white wine
Preheat oven to 200 degrees F.
In a small bowl combine first 6 ingredients; set aside.
In a saucepan add potato slices and cover with water. Bring to a boil for about 8-10 minutes or until barely tender. Drain and set aside.
Meanwhile, while potatoes are cooking, season pork chops on both sides with salt and pepper.
Heat a large skillet over medium-high heat. Add vegetable oil and coat pan. Add pork chops and brown on both sides, about 4-5 minutes per side.
Remove pork chops and place in preheated oven to keep warm.
Place onions in pan and cook until tender, about 3-4 minutes, stirring occasionally. Add cooked potato slices. Cook over medium- high heat for 2 minutes. Add mushrooms and wine. Bring to a boil until liquid is reduced to about 1/4 cup, about 3-5 minutes. Remove from heat.
Add sour cream mixture. Stir to coat. Place pan over medium-low heat. Return chops to pan and top with sauce.