- 4 pork chops
- 3 g olive oil
- 1 cup flour
- Worcestershire sauce
- 1⁄4 teaspoon peppercorn (black, grounded)
- 1⁄2 liter meat stock
- 1⁄4 liter white wine
- 1 teaspoon peppercorn (green, dry, whole and grounded)
- 1 slice lemon
- mustard (estragon)
- 30 g sour cream
- fresh parsley leaves (minced)
Directions See How It's Made
- Put few drops of Worcestershire sauce on each side of chops and gently rub it in meat with hand.
- Season with salt and pepper.
- Roll it in flour and fry it on olive oil (not too much oil) until it gets brown.
- Add wine and green peppercorn and cook it until wine evaporates to half.
- Than add lemon and hot meat stock and cook covered for 30 more minutes (if it's too liquid, add some flour).
- 5 minutes before you decide it is done, put one teaspoon of mustard, stir it and let it boil; lower the heat.
- Add sour cream and parsley leaves.
- I prefer to eat it with rice and green pea, but it's OK with mashed potato or something like it.