2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 pork chops, 1" thick, 2 lbs.
2 tbsp. oil
1 c. light beer
1 c. beef broth
3 cloves garlic
1/2 tsp. caraway seed
1 tbsp. prepared mustard

Combine flour, salt, pepper and garlic in plastic bag. Put in pork chops. Remove and brown pork chops in oil. Remove chops, drain off fat, leave bits of garlic and brown bits in bottom. Add beer, broth, caraway seeds and mustard. Bring to a boil, stirring and scraping to loosen browned bits. Lower heat and simmer until pan liquid is reduced to 1 cup. Return chops to skillet, bring back to a boil, cover, lower heat and simmer. Turn once and cook until chops are tender, about 45 minutes. Serve chops with pan liquid spooned over the top.