Title: Bavarian pork
 Categories: Pork, Ham
      Yield: 4 Servings
 
      4    Boneless pork sirloin chops
      2    To 3 garlic cloves -- minced
      2 tb Cooking oil -- divided
    1/2 c  Seasoned flour
    1/2 lb Mushrooms -- sliced
      1 bn Scallion -- sliced
    1/2 ts Thyme
      1 cn Beer -- room temperature
      1 tb 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