Bavarian Pork

Title: Bavarian Pork
Categories: Pork, Ham
Yield: 4 Servings

4 Boneless pork sirloin chops
2 To 3 garlic cloves — minced
2 tb Cooking oil — divided
1/2 c Seasoned flour
1/2 lb Mushrooms — sliced
1 bn Scallion — sliced
1/2 ts Thyme
1 cn Beer — room temperature
1 tb To 2T sour cream — optional

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

Recipe By : Concord Hospital Admitting Cookbook

From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini