© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Collection of Pete Romfh
4 pork chops
½ teaspoon salt
¼ teaspoon pepper
1 ½ tablespoons unbleached flour
1 ½ tablespoons vegetable oil
4 small onions, thinly sliced
½ cup beer
½ cup hot beef broth
1 teaspoon cornstarch
Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork chops to a preheated platter.
Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with Brussels sprouts and boiled potatoes.