Schweinekotelett In Zweibelsosse (pork Chops/onion Sauce)

4 Pork Chops
4 Onions -- Small (2 med) *
1/2 ts Salt
1/2 c Beer
1/4 ts Pepper
1/2 c Beef Broth -- Hot
1 1/2 tb Unbleached Flour
1 ts Cornstarch
1 1/2 tb Vegetable Oil

* Onions are to be thinly sliced.

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

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