Season chops with salt and pepper. Coat lightly with flour. Heat oil in a heavy frying pan. Add chops; fry for 3 minutes on each side. Add onions and cook for another 5 minutes, turning chops once. Pour in the beer and broth, cover, and simmer until done. Remove the chops and keep warm.
Blend the cornstarch with a small amount of cold water. Stir into the sauce and cook until thick and bubbly. Pour over the chops.
Serve with Brussels sprouts, mashed potatoes, and horseradish on the side.
By Free2B from North Royalton, OH
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Another one of your wonderfully delicious recipes. This one is a keeper for sure. Love your "go-withs" suggestions too. Perfect!
Thank you so much. Just keep them coming, I always need help. :-)
Pookarina
We use beer and wine a lot for tendering and enhancing the flavors of just about all grilled meats as well as stews, roasts and soups containing meats. Deglazing pots and pans with it really adds a lot to meat and vegetable flavors.
It's also kinda nice for the person doing the grilling if they can drink a glass of nice cold beer or wine while they work. ;-)
Your pork chops sound like another winner. Thanks for sharing it.
MisMachado
To tjgreene; the chops turn out tender like in a stew. The flour on them holds the flavor in, and thickens the gravy a bit as well. If you make them, I hope you like them as much as I do.
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