Ingredients

Instructions

  1. Coarsely chop onion.
  2. In a plastic bag, combine the flour, 1/2 tsp thyme and salt and pepper. Shake to mix.
  3. Add the pork chops and shake lightly to coat. Remove the chops and reserve the excess flour.
  4. In a large skillet warm oil over med-high and add chops. Cook until well browned(about 7 minutes per side). Remove chops and set aside to a plate (cover loosely with foil to keep warm).
  5. In same skillet, cook the onion, mushrooms and garlic over med-high heat, stirring for about a minute. Add 1 tbsp of reserved flour and cook until flour is no longer visible (about a minute).
  6. Stir in beer, chicken broth and remaining 1 tsp of thyme and bring to a boil. Reduce heat to low, add the pork chops then cover and simmer for 8 minutes, turning chops halfway through.
  7. Uncover skillet and cook for another 2 minutes or until the sauce has thickened slightly and the chops are cooked through.
  8. Serve with noodles or potatoes.