1. Coarsely chop onion. 2. In a plastic bag, combine the flour, 1/2 tsp thyme and salt and pepper. Shake to mix. 3. Add the pork chops and shake lightly to coat. Remove the chops and reserve the excess flour. 4. In a large skillet warm oil over med-high and add chops. Cook until well browned(about 7 minutes per side). Remove chops and set aside to a plate (cover loosely with foil to keep warm). 5. In same skillet, cook the onion, mushrooms and garlic over med-high heat, stirring for about a minute. Add 1 tbsp of reserved flour and cook until flour is no longer visible (about a minute). 6. Stir in beer, chicken broth and remaining 1 tsp of thyme and bring to a boil. Reduce heat to low, add the pork chops then cover and simmer for 8 minutes, turning chops halfway through. 7. Uncover skillet and cook for another 2 minutes or until the sauce has thickened slightly and the chops are cooked through. 8. Serve with noodles or potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
