Name: Bavarian Pork
Ingredients: 4 Boneless pork sirloin chops; 2 To 3 garlic cloves -- minced; 2 tb Cooking oil -- divided; 1/2 c Seasoned flour; 1/2 lb Mushrooms -- sliced; 1 bn Scallion -- sliced; 1/2 ts Thyme; 1 cn Beer -- room temperature; 1 tb To 2T sour cream -- optional

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Bavarian	Pork, Ham	4	Servings

INGREDIENTS

4		Boneless pork sirloin chops
2		To 3 garlic cloves — minced
2	tb	Cooking oil — divided
1/2	c	Seasoned flour
1/2	lb	Mushrooms — sliced
1	bn	Scallion — sliced
1/2	ts	Thyme
1	cn	Beer — room temperature
1	tb	To 2T sour cream — optional

INSTRUCTIONS

In 1 tablespoon of oil, saute garlic; then lightly flour pork and brown
until golden. Remove pork and set aside. In same skillet, add another
tablespoon of oil; saute scallions and mushrooms. Return pork to pan;
sprinkle with thyme.  Add 8-12 oz beer, depending on thickness of cut;
bring to boil (the alcohol evaporates and leaves a "malt" flavor, so
thedarker the brand, the better). Cover and simmer 8 minutes for thin,
15-20 minutes for thick. Spoon sauce over meat to serve. For a richer
sauce, add 1-2 tablespoons sour creamjust before serving. From Ann Conway
Recipe By     : Concord Hospital Admitting Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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