4 pork chops
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. flour
1 1/2 tbsp. vegetable oil
4 small onions, thinly sliced
1/2 c. beer
1/2 c. hot beef broth
1 tsp. cornstarch

Season pork with salt and pepper. Coat with flour. Heat oil in heavy frypan. 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. Pour over pork.