Ingredients
4 pork chops
olive oil
flour
Worcestershire sauce, salt, pepper
0,5 l meat stock
0,3 l white wine
green pepper (whole and grounded)
1 round slice of lemon
mustard (estragon)
0,1 l sour cream
parsley leaves (minced
Preparation
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 brownie. Add wine and green pepper 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.
