Bavarian pork

Yield: 4 Servings

Measure Ingredient
4 \N Boneless pork sirloin chops
2 \N To 3 garlic cloves -- minced
2 tablespoons Cooking oil -- divided
½ cup Seasoned flour
½ pounds Mushrooms -- sliced
1 bunch Scallion -- sliced
½ teaspoon Thyme
1 can Beer -- room temperature
1 tablespoon To 2T sour cream -- optional

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

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