Lustock Chop with Rolled Barley

Plate the pork chops and season with salt and pepper. Turn in flour and fry on both sides in hot fat. Remove the chops and keep warm. Sauté the finely chopped onions in the remaining drippings. Deglaze with white wine, pour in jus. Stir in garlic and sour cream, add cooked rolled barley and bring to a boil. Finally, stir in the chopped luslo. Arrange the pork chops on warmed plates and drizzle with the Lustock sauce.

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