1. Season the pork chops with salt and pepper; coat them with flour. 2. Heat the oil in a heavy frying pan. 3. Add the pork chops; fry for 3 minutes on each side. 4. Add the onions (for a pleasant variation, use sliced pickled onions); cook for another 5 minutes, turning the chops once. 5. Pour in the beer and beef broth; cover and simmer 15 minutes. 6. Remove the pork shops to a preheated platter. 7. Season the sauce to taste. 8. Blend the cornstarch with a small amount of cold water; stir into the sauce and cook until thick and bubbly. 9. Pour over the pork chops. 10. Serve with brussels sprouts and boiled potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
