Recipe - Russian Pork Chops

4 Boneless pork chops (about 1
lb.)
2 tablespoon Flour
One fourth teaspoon Salt
1/8 teaspoon Black pepper
2 teaspoon Vegetable oil
2 Green onions, thinly cut or sliced up
1 cup Chicken broth
9 ounce Cooked fresh or frozen green
beans, cut into pieces
2 tablespoon Prepared horseradish
1 tablespoon Sour cream
1 teaspoon 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 mediumhigh heat. Brown chops,
about 6 minutes. Remove. Add green onion; saute for 30 seconds. Add Three fourths 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 EATL Digest 25 Mar 97 by Toni Office Captiva4me@AOL.COM on Mar
25, 1997