Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.

Ingredients Edit

Directions Edit

  1. Lightly flour both sides of chops.
  2. Melt butter in nonstick skillet over medium-high heat until foaming.
  3. Brown chops quickly on both sides.
  4. Remove chops and reserve pan drippings.
  5. Add green onion, garlic, mushrooms and thyme and sauté an additional minute.
  6. Return chops to skillet then add beer and bring to a boil.
  7. Reduce heat and cover then simmer 8 minutes.
  8. Season with salt and pepper.

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