4    Pork Chops

    1/2 t  Salt

    1/4 t  Pepper

  1 1/2 T  Unbleached Flour

  1 1/2 T  Vegetable Oil

      4    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.