This is a German Style Pork Chop recipe that I got from my mom. I know that originally she got the idea off of a German cookbook many years ago. Since then, she tweaked the recipe and added a few ingredients of her own. I have been using her version for quite sometime. The breaded chops are cooked in beer with tons of onions. It gives so much flavor. It's a special meal that I will prepare a few times a year. However, it's so easy to make and not very time consuming that you can easily make this dish any day of the week.
To prepare this dish, start by seasoning the pork chops with salt and pepper on both sides and put aside. Add some flour on a plate and dredge each chop with the flour, front and back. Make sure to dust off any of the excess flour, then put aside. Go through and dip each of the chops in the flour. Once all of the chops are dredged in flour, you'll need to prepare the onions.
Peel and thinly slice one large onion. You can use a white or yellow onion, it really shouldn't matter. I've used both before and there wasn't much difference in the taste. Once the onion is sliced, put aside and prepare the skillet.
Preheat the skillet on medium to high heat. Once heated, add about a tablespoon of oil, then add the pork chops and brown about 2-3 minutes per side, then remove from the skillet.
Then, add the butter and more olive oil, if needed. Add the sliced onions and cook for about 5-8 minutes. Once the onions are soft, add the pork chops back into the skillet. Make sure to place the onions on top of the pork chops. Then, add the beer and lower the heat to low and cook for about 15 minutes, uncovered.
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