This recipe comes from a great book that I picked up one day in a used bookstore in Concord, MA. It is called 'Everybody eats well in Belgium' by Ruth VanWaerebeek. I love to cook with beer and Belgians make some of the best.
This is quick and easy for a weeknight supper.
Pork Chops Brussels Style
Varkenskoteletjes op Z'n Brussel
Cotes De Porc A La Bruxelloise
4 pork loin chops (each about 1 inch thick. He likes boneless, I like Bone-in)
Salt and freshly ground pepper to taste
2 TBS flour
2 TBS unsalted butter
1 TBS vegetable oil
3 large onions (about 3/4 pound each), thinly sliced
1/2 tsp dried thyme or 2 sprigs fresh
3/4 cup of blond pilsener-style beer, such as Duvel
1 to 2 tsp cornstarch
1 TBS water
1/2 tsp cider vinegar
Season the pork chops with salt and pepper and dredge with the flour, shaking off the excess.
Heat the butter and oil in a large heavy skillet over high heat until hot but not smoking. Add the pork chops and saute on both sides until golden brown, about 3 - 4 minutes per side. Remove the pork chops to a warmed platter and set aside.
Add the onions to the skillet and cook, stirring, over medium heat until softened and lightly browned, 5 - 7 minutes. Season with salt and pepper and thyme.
Deglaze the pan with the beer, scraping up all the brown bits from the bottom of the pan with a wooden spoon. Place the chops on top of the onions, cover partially, and cook until the pork chops are springy to the touch and still slightly pink inside, 10 - 15 minutes. Be careful you don't overcook or they will be tough.
Remove chops to a platter.
Dissolve the cornstarch in the water and add it to the onions. Stirring constantly, bring to a quick boil to thicken. Remove from the heat and stir in the vinegar. Adjust the seasonings. Spoon onions over and around the pork.