Title: Schweinekotelett in Zweibelsosse (Pork Chops I
Categories: German Pork Meat Entree Vegetable
Yield: 4 Servings
| 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 |
* 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.