Ingredients

4 pork chops
4 onions small (2 medium)
1/2 tsp. salt
1/2 C. beer
1/4 tsp. pepper
1/2 C. beef broth hot
1 1/2 Tbsp. unbleached flour
1 tsp. cornstarch
1 1/2 Tbsp. vegetable oil

Cooking Instructions

Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy fry pan. 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 shops 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. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatoes.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: