Prep 15 mins
Cook 40 mins
- 4 pork chops
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 tablespoons unbleached flour
- 1 1⁄2 tablespoons vegetable oil
- 4 small onions, thinly sliced
- 4 fluid ounces lager beer or 4 fluid ounces ale
- 4 fluid ounces hot beef broth
- 1 teaspoon cornstarch
- Season the pork chops with salt and pepper; coat them with flour.
- Heat the oil in a heavy frying pan.
- Add the pork chops; fry for 3 minutes on each side.
- Add the onions (for a pleasant variation, use sliced pickled onions); cook for another 5 minutes, turning the chops once.
- Pour in the beer and beef broth; cover and simmer 15 minutes.
- Remove the pork shops to a preheated platter.
- Season the sauce to taste.
- Blend the cornstarch with a small amount of cold water; stir into the sauce and cook until thick and bubbly.
- Pour over the pork chops.
- Serve with brussels sprouts and boiled potatoes.
This turned out wonderful! Beer tenderizes meat and leaves it very moist. We don't care for brussel sprouts so substituted green beans. Thanks for this recipe!!!