4

pork shoulder chops

2

medium

onions; thinly sliced

½

tsp

salt

½

cup

beer

¼

tsp

pepper

½

cup

beef stock

1

Tbs

flour

1

tsp

cornflour

1

Tbs

vegetable oil

1

Season pork chops with salt and pepper; coat with flour.

2

Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side.

3

Add onions; cook for another 5 minutes, turning chops once.

4

Pour in beer and beef stock; cover and simmer 15 minutes.

5

Remove pork shops to a preheated platter.

6

Season sauce to taste. Blend cornflour with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops.