1. Season the pork chops with salt and pepper and dredge with flour, shaking off the excess. 2. Heat the butter and oil in a large heavy skillet over high heat until hot but not smoking. Add the pork chops and sauté on both sides until golden brown, 3 to 4 minutes per side. Remove the pork chops to a warmed platter and set aside. 3. Add the onions to the skillet and cook, stirring, over medium heat until softened and lightly browned, 5 to 7 minutes. Season with salt and pepper, and add the thyme. 4. Deglaze the pan with the beer, scraping up all the brown bits from the bottom of the pan with a wooden spoon. Place the pork chops on top of the onions, cover partially, and cook until the pork chops are springy to the touch and still slightly pink inside, 10 to 15 minutes. (Today’s pork is so lean that it becomes very tough if it is overcooked.). 5. Arrange the chops on a warmed platter. 6. Dissolve the cornstarch in the water and add it to the sauce. Stirring constantly, bring to a quick boil to thicken. Remove from the heat and stir in the vinegar. Adjust the seasoning. Spoon the onion over the pork chops, sprinkle with parsley, and serve. ---------------------------------------------------------------------------
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Ingredients
