4 pork chops
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. flour
1 1/2 tbsp. vegetable oil
4 sm. or 2 med. onions, sliced thin
1/2 to 3/4 c. beer
1/2 c. hot beef broth
1 tsp. cornstarch

Season pork with salt and pepper; coat with flour.

Heat oil in heavy fry pan. Add chops; fry each side 3 minutes. Add onions; cook 5 minutes, turning chops once. Pour in beer and broth; cover.

Simmer 15 minutes. Remove chops to preheated platter. Season sauce to taste.

Blend cornstarch with small amount cold water. Stir into sauce; cook until thick and bubbly. Pour over pork. Yields 4 servings.