Title: Russian Pork Chops
Categories: Main, Course -, Pork
Yield: 4 Servings

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

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 on Mar
25, 1997