Title: Schweinekotelett in Zweibelsosse (Pork Chops
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.

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