4 thick pork chops
1 med. onion
1 tbsp. chopped fresh parsley or 1/2 tsp. dry parsley
12 oz. can or bottle of beer
2 heaping tbsp. whole grain mustard
Seasoned salt and pepper to taste
1 pkg. rice pilaf
2 cloves of garlic
1/8 tsp. ground cumin

Debone and butterfly pork chops, trimming excess fat. Arrange 1 layer thick in large dish. In mixing bowl combine beer, parsley, mustard and spices. Peel and crush garlic, add to beer mixture. Whisk GENTLY until thoroughly mixed. Slice onions and arrange on pork chops. Pour the marinade over the chops and marinate for 1 1/2 hours. Just before putting chops in oven, prepare the rice pilaf.

Arrange pork chops on broiler pan. Broil chops until done, about 10 minutes per side. Baste both sides of chops when turning. Saute onions quickly, until golden. Arrange the chops on bed of rice pilaf and smother with the onions. Serves 4.