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Cookin' with the Chronicle

Pork Chops in Beer
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Even teetotalers will enjoy this dish since the alcohol cooks off and leaves the delicious hops taste of the beer.
4 rib chops, 1-inch thick, about 2 pounds
4 tbsp all-purpose flour
½ tsp salt
¼ tsp pepper
¼ cup vegetable oil
1 cup light beer
1 cup beef broth
1 garlic clove, minced
½ tsp caraway seed
1 tbsp prepared mustard
Combine flour, salt and pepper in paper bag and toss chops until coated. Brown chops in oil in heavy skillet. Remove chops and keep warm. Drain excess oil, leaving brown bits. Add beef broth, caraway seeds and mustard. Bring to a boil, stirring to mix well until reduced to 1 to 1¼ cups gravy. Lower heat and return chops to gravy. Cover and simmer, turning once, until tender, about 45 minutes. Serve with gravy spooned over chops. 
Yields 4 servings.
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