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German Style Pork chops Recipe

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This recipe for German Style Pork chops, by , is from The Rideout Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Rideout
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 LARGE YELLOW ONIONS , SLICED INTO RINGS.
8-10 PORKCHOPS
1 CAN CAMPBELLS BEEF BROTH (DOUBLE STRENGTH)
1 BOTTLE BEER
1/4C. FLOUR
SALT AND PEPPER
3 TABLESPOONS OIL
16 OZ BAG WIDE EGG NOODLES.

Directions:
Directions:
MIX FLOUR WITH SALT AND PEPPER TO TASTE
SLICE ONIONS SET ASIDE
HEAT OIL IN LARGE SKILLET MEDIUM HEAT
COAT EACH PORK CHOP WITH FLOUR MIXTURE AND PLACE IN HOT OIL.
BROWN PORK ON 1ST SIDE 3-4 MINUTES. TURN PORK OVER. ADD ONIONS ON TOP.
POUR IN BEER AND BEEF BROTH. MAKE SURE DISTRIBUTE EVENLY
COVER AND SIMMER ON MEDIUM HEAT 20 MINUTES.

SAUCE CAN BE THICKENED AFTER REMOVING PORK CHOPS AND ADDING 1 TEASPOON CORNSTARCH MIXED WITH C. COLD WATER.

SERVE OVER WIDE EGG NOODLES.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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