Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Boneless pork chops (about 1 lb.) |
2 tablespoons | Flour |
¼ teaspoon | Salt |
⅛ teaspoon | Black pepper |
2 teaspoons | Vegetable oil |
2 \N | 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 |
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