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4 pork chops
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 Tbsp. flour
1 1/2 Tbsp. vegetable oil
2 medium onions, sliced
1/2 c. beer
1/2 c. hot beef broth
1 tsp. cornstarch

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 for 15 minutes. Remove
pork chops to a preheated 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. Serve with Brus-
sels sprouts and boiled potatoes. Makes 4 servings.

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