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

Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frying pan. Add pork chops and fry for 3 minutes on each side. Add onions and cook for another 5 minutes, turning pork chops once. Pour in beef broth. Cover and simmer for 15 minutes. Remove pork chops to a preheated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with Brussels sprouts and boiled potatoes. Makes 4 servings.