German Pork Chops in Onion Sauce
4 pork chops
3 cups sliced onions
1/2 cup flour
2 tablespoons vegetable oil
1/2 cup diced celery
1/4 cup diced green bell peppers
1 tablespoon minced garlic
1 cup room temperature German beer (such as Beck's Dark)
1 1/2 cups hot beef broth
Salt and black pepper to taste
Season pork chops with salt and pepper. Dredge chops in flour, shaking off any excess. Reserve 2 tablespoons of flour.
Heat oil in a large skillet over medium-high heat. Fry pork chops 3 minutes on each side. Remove chops from skillet and set aside.
Sauté onions, celery, bell pepper and garlic for 5 minutes.
Add reserved flour and stir into vegetable mixture. Pour in beer and beef stock.
Return chops to the skillet, reduce heat to medium, cover and simmer for 1 hour or until chops are tender.
Season with salt and pepper to taste.
Serve with your favorite German side dishes such as potato salad, boiled potatoes, cabbage or Brussels sprouts.