4    Pork chops
1/2 ts Salt
1/4 ts Pepper
1 1/2 tb Unbleached flour
1 1/2 tb Vegetable oil
4    Onions; small (2 med) *
1/2 c  Beer
1/2 c  Beef broth; hot
1 ts Cornstarch

* Onions are to be thinly sliced.
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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.