2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 pork chops (1-inch thick)
2 tbsp. vegetable oil
1 c. light beer
1 c. beef broth (consomme soup) then eliminate the salt
3 cloves garlic, minced
1/2 tsp. caraway seed (optional)
1 tbsp. prepared mustard

Combine flour, salt and pepper in plastic bag. Add chops; shake until coated. Brown chops (remove from pan) leaving brown bits in bottom. Add beer, broth, garlic, caraway seed and mustard. Bring to boil, stirring, scraping to loosen brown bits, lower heat, simmer until pan liquid is reduced to 1 cup.

Return chops to skillet, bring to boil, cover, lower heat, simmer, turning once, until chops are tender, about 45 minutes. Serve chops with pan liquid spooned over.