Ingredients:
1 medium onions
1/2 lb mushrooms, halved
1/4 cup flour
1 1/2 teaspoons thyme
1/2 teaspoon salt ( to taste)
1/4 teaspoon pepper
4 pork chops
1 tablespoon vegetable oil or 1 tablespoon olive oil
2 garlic cloves, crushed
1/2 cup dark beer
1/2 cup chicken broth
Directions:
Coarsely chop onion.
In a plastic bag, combine the flour, 1/2 tsp thyme and salt and pepper. Shake to mix.
Add the pork chops and shake lightly to coat. Remove the chops and reserve the excess flour.
In a large skillet warm oil over med-high and add chops. Cook until well browned(about 7 minutes per side). Remove chops and set aside to a plate (cover loosely with foil to keep warm).
In same skillet, cook the onion, mushrooms and garlic over med-high heat, stirring for about a minute. Add 1 tbsp of reserved flour and cook until flour is no longer visible (about a minute).
Stir in beer, chicken broth and remaining 1 tsp of thyme and bring to a boil. Reduce heat to low, cover and simmer for 8 minutes, turning chops halfway through.
Uncover skillet and cook for another 2 minutes or until the sauce has thickened slightly and the chops are cooked through.
Serve with noodles or potatoes.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.