Name: Schweinekotelett in Zweibelsosse (Pork Chops In Onion Sauce
Ingredients: 4 Pork Chops; 1/2 ts Salt; 1/4 ts Pepper; 1 1/2 tb Unbleached Flour; 1 1/2 tb Vegetable Oil; 4 Onions; Small (2 med) *; 1/2 c Beer; 1/2 c Beef Broth; Hot; 1 ts Cornstarch

Repenting is neither more nor less than crying out to God in Christ, “Lord be merciful to me, a sinner.” Believing is rejoicing in the faithfulness of His promise, that as we so repent, we go home justified. It is not the depth and power of your repentance that earns God’s favor. None of us repent as deeply as we ought, and so must ever repent for the weakness of our repentance. But Jesus came to save sinners.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	German	Breads, Garlic, Vegetables, German	4	Servings

INGREDIENTS

4		Pork Chops
1/2	ts	Salt
1/4	ts	Pepper
1 1/2	tb	Unbleached Flour
1 1/2	tb	Vegetable Oil
4		Onions; Small (2 med) *
1/2	c	Beer
1/2	c	Beef Broth; Hot
1	ts	Cornstarch

INSTRUCTIONS

* Onions are to be thinly sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Season pork chops with salt and pepper; coat with flour. Heat oil in a
heavy frypan. 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 prehaeated
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.
Posted to MC-Recipe Digest V1 #825 by "kriegz@bccom.com" <kriegz@bccom.com>
on Oct 4, 1997

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”