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• 4 pork chops
  
• 3 cups sliced onions
  
• ½ cup flour
  
• 2 tbsps vegetable oil
  
• ½ cup diced celery
  
• ¼ cup diced green bell peppers
  
• 1 tbsp minced garlic
  
• 1 cup room temperature German beer (i.e., Beck's Dark)
  
• 1½ cups hot beef broth
  
• salt and black pepper to taste
  

METHOD:
Season pork chops with salt and pepper. Dredge chops in flour, shaking off any excess. Reserve 2 tbsps 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.