| 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 <Captiva4me@AOL.COM> on Mar
25, 1997
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