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Pork Chops Carbonnade

pork

4 boneless pork chops; 1 pound
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1 large onion; thinly sliced
2 tablespoons cider vinegar
1 tablespoon brown sugar; packed
1 cup beer
1/4 cup beef stock
2 teaspoons cornstarch

Trim fat from pork chops; sprinkle with salt and pepper. In large skillet, heat oil over medium-high heat; cook chops for 3 to 4 minutes per side or until browned. Remove and set aside. Reduce heat to medium; add 2 tablespoons water to pan, scraping up any brown bits. Add onion, vinegar and brown sugar to pan; cook, stirring occasionally, for about 10 minutes or until softened. Add beer and beef stock; bring to boil, reduce heat, and simmer for 3 to 4 minutes or until reduced by half. Dissolve cornstarch in 1 tablespoon water. Stir into pan; cook, stirring, for 1 minute or until thickened. Return chops to pan along with any accumulated juices, spooning juices over top; cook for about 3 minutes or until just a hint of pink remains inside.

Contributor: Canadian Living Magazine (April, 1997)

Yield: 4 servings

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