Schweinekotelett in Zweibelsosse (Pork Chops in Onion Sauce)
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
|
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 ½ | tablespoons |
unbleached all-purpose flour
|
|
| 1 ½ | tablespoons |
vegetable oil
|
|
| 4 | small |
onions
thinly sliced |
|
| ½ | cup |
beer
|
|
| ½ | cup |
beef stock
hot |
|
| 1 | teaspoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
|
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 23 | ml |
unbleached all-purpose flour
|
|
| 23 | ml |
vegetable oil
|
|
| 4 | small |
onions
thinly sliced |
|
| 118 | ml |
beer
|
|
| 118 | ml |
beef stock
hot |
|
| 5 | ml |
cornstarch
|
|
Directions
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.
Serve with brussel sprouts and boiled potatoes.
