Schweinekotelett im zweibelsosse (pork chops in onion sau
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Pork Chops |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1½ | tablespoon | Unbleached Flour |
| 1½ | tablespoon | Vegetable Oil |
| 4 | eaches | Onions; Small (2 med) * |
| ½ | cup | Beer |
| ½ | cup | Beef Broth; Hot |
| 1 | teaspoon | Cornstarch |
Directions
* 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.