Title: Schweinekotelett in zweibelsosse (pork chops i
 Categories: German, Pork, Meats, Main dish, Vegetables
      Yield: 4 servings
 
      4 ea Pork Chops
    1/2 t  Salt
    1/4 t  Pepper
  1 1/2 T  Unbleached Flour
  1 1/2 T  Vegetable Oil
      4 ea Onions; Small (2 med) *
    1/2 c  Beer
    1/2 c  Beef Broth; Hot
      1 t  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.