Bavarian Chops

Pairs great with the Pied Violet 2007 Reserve Merlot

Ingredients:
4 boneless pork loin chops, about 1/2-inch thick
2 tablespoons flour
1 teaspoon butter
1/2 cup chopped green onion
2 garlic cloves, minced
8 ounces mushrooms, sliced
1/2 teaspoon thyme
8 ounces beer, room temperature
Salt
Freshly ground black pepper
Butter noodles (optional)
Minced fresh parsley (optional)

Directions:
Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve.

Add green onion, garlic, mushrooms and thyme; saute for 2-3 minutes, until onion is soft.

Return chops to skillet, add beer; bring to a boil. Reduce heat, cover and simmer 7-8 minutes. Season with salt and pepper.

Serve with buttered noodles, garnished with parsley, if desired.

Makes 4 servings.

*Recipe Courtesy of National Pork Board