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Bavarian Pork

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4 boneless pork sirloin chops
2 to 3 garlic cloves (minced)
2 tablespoons cooking oil (divided)
˝ cup seasoned flour
˝ pound mushrooms (sliced)
1 bunch scallion (sliced)
˝ teaspoon thyme
1 can beer (room temperature)
1 to 2 tablespoons sour cream (optional)


In 1 tablespoon of oil, sauté garlic; then lightly flour pork and brown until golden. Remove pork and set aside. In same skillet, add another tablespoon of oil; sauté scallions and mushrooms. Return pork to pan; sprinkle with thyme. Add 8 to 12 ounces beer, depending on thickness of cut; bring to boil (the alcohol evaporates and leaves a "malt" flavor, so the darker the brand, the better). Cover and simmer 8 minutes for thin, 15 to 20 minutes for thick. Spoon sauce over meat to serve. For a richer sauce, add 1 to 2 tablespoons sour cream just before serving.

Makes 4 servings

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