2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 pork chops 1 inch thick
1 tbsp. vegetable oil
1 c. light beer
1 c. beef broth
3 cloves garlic
1/2 tsp. caraway seeds
1 tbsp. prepared mustard

Combine flour, salt and pepper in a plastic or paper bag. Add chops, shake until coated with mixture. Brown chops on both sides in oil in a large skillet; remove and keep warm. Drain off fat from skillet, leaving brown bits in bottom. Add beer, broth, garlic, caraway seeds and mustard. Bring to boiling, stirring and scraping to loosen brown bits. Lower heat; simmer until pan liquid is reduced to 1 cup. Return chops to skillet, bring to boil and cover. Lower heat and simmer about 45 minutes. Serve chops with pan liquid spooned over.