Russian pork chops

4 Servings

Ingredients

Quantity Ingredient
4 Boneless pork chops (about 1 lb.)
2 tablespoons Flour
¼ teaspoon Salt
⅛ teaspoon Black pepper
2 teaspoons Vegetable oil
2 Green onions, thinly sliced
1 cup Chicken broth
9 ounces Cooked fresh or frozen green beans, cut into pieces
2 tablespoons Prepared horseradish
1 tablespoon Sour cream
1 teaspoon Lemon juice

Directions

Pound chops to ¼" 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 ¾ 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@...> on Mar 25, 1997

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