Recipe - Bavarian Pork

4 Boneless pork sirloin chops
2 To 3 garlic cloves minced
2 tablespoon Cooking oil divided
One half cup Seasoned flour
One half pound Mushrooms cut or sliced up
1 bn Scallion cut or sliced up
One half teaspoon Thyme
1 cn Beer room temperature
1 tablespoon 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 812 ounce 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,
1520 minutes for thick. Spoon sauce over meat to serve. For a richer
sauce, add 12 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