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Skillet Pork Chops With Beer and Garlic

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“Sounds good! It's here for safe keeping. From a Church cookbook called Favorite Recipes by St. Mary's Ladies Guild (Carpatho-Russian Orthodox) in Endicott, NY. Submitted by Elaine Carpenter.”
READY IN:
1hr
SERVES:
4
YIELD:
4 chops
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, salt and pepper in a plastic or paper bag and add chops; shake until coated with mixture.
  2. Brown chops on both sides in oil in a large skillet; remove and keep warm. Drain fat off from skillet, leaving browned bits in bottom.
  3. Add beer, broth, garlic and mustard and bring to a boil, stirring and scraping to loosen the browned bits. Lower heat and return chops to skillet.
  4. Cover, simmer, turning once, until the chops are tender, about 45 minutes. Serve chops with the pan liquid spooned over them.

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