4 rib pork chops (1" thick)
3 cloves garlic, minced
1/2 tsp. caraway seed
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. flour
2 tbsp. vegetable oil
1 c. light beer
1 tbsp. prepared mustard
1 c. canned beef broth or brown stock

Rub each pork chop on both sides with garlic, caraway seed, salt and pepper. Dredge in flour. Brown chops on both sides in oil in a large skillet. Remove; keep warm. Drain off fat in skillet, leaving brown bits in pan. Add beer and bring to boil over high heat, stirring and scraping skillet to loosen brown bits. Simmer liquid until reduced to 1/2 cup. Stir in mustard and beef broth; simmer to reduce to 1 cup. Arrange pork chops in skillet. Cover and simmer for 45 minutes, turning once. Serve with sauce in serving platter.