Instructions: 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.

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