Side Pannel
Russian Pork Chops
Ingredients List
- 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
Directions
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.
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.
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