I'd almost feel like I was depriving you if I didn't blog the dinner portion of my day. These were fantastic. If you don't like horseradish...well, shame shame.
4 pork chops, boneless or butterflied
2 T flour
1/4 t salt
1/8 t pepper
2 t vegetable oil
2 green onions, thinly sliced
1 C chicken broth
1 1/4 C frozen green bean pieces
2 T horseradish
1 T sour cream
1 t lemon juice.
Mix 1 tablespoon of the flour with the salt and pepper and coat the pork chops.
Heat oil in a skillet over medium heat. Add chops and brown on each side; approximately 3 minutes per side. Remove from pan and set aside.
Add green onion to skillet and saute for 3 minutes.
Return chops to pan, add 3/4 cup of broth and green beans. Cover and simmer for 4 minutes.
Meanwhile, combine 1/4 cup of broth, horseradish, remaining flour and sour cream.
Pour over chops and cover again. Continue cooking for two minutes. Stir in lemon juice and season with additional pepper.
Serve immediatly over rice or egg noodles.
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