| 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
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