| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Russian | Main, Course -, Pork | 4 | Servings |
INGREDIENTS
| 4 | Boneless pork chops (about 1 lb.) | |
| 2 | tb | Flour |
| 1/4 | ts | Salt |
| 1/8 | ts | Black pepper |
| 2 | ts | Vegetable oil |
| 2 | Green onions, thinly sliced | |
| 1 | c | Chicken broth |
| 9 | oz | Cooked fresh or frozen green beans, cut into pieces |
| 2 | tb | Prepared horseradish |
| 1 | tb | Sour cream |
| 1 | ts | Lemon juice |
INSTRUCTIONS
Pound chops to 1/4" thickness. Combine 1 tablespoon flour, salt and half the black pepper on waxed paper. Coat chops with flour mixture. Heat oil in a large nonstick skillet over medium-high heat. Brown chops, about 6 minutes. Remove. Add green onion; saute for 30 seconds. Add 3/4 cup broth. Add chops and green beans to skillet; simmer, covered, for 4 minutes until cooked through. Combine the remaining broth, horseradish, sour cream and remaining flour. Remove pork chops and keep warm. Stir horseradish mixture into skillet; cook, stirring, until thickened and bubbly, for about 2 minutes. Stir in lemon juice and the remaining pepper. Serve. NOTES : Serve with pickled beets and thick slices of pumpernickel bread. Posted to EAT-L Digest 25 Mar 97 by Toni Office <[email protected]> on Mar 25, 1997
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