Drunken Pork Chops

Drunken Pork Chops 5-6 pork chops- bone-in or boneless Salt and pepper to taste 1 onion, diced 2 Tbsp flour 1 bottle of beer (The darker beer the better – I used Yuengling Lager) 1/8 cup brown sugar 1/3 cup ketchup 2 tsp dried thyme 1 bay leaf Put a little bit of extra virgin olive oil in the bottom of a skillet. Season the chops with salt and pepper and brown both sides. Once pork chops are browned (they don’t have be cooked through since they will simmer longer), remove them from the skillet. Add onions to pan and saute until softened and translucent. Add flour to skillet and stir for 1 minute. Meanwhile, combine beer, ketchup, brown sugar, thyme and bay leaf in a bowl. Add pork chops back into the skillet with the onions and pour in the sauce mixture. Simmer uncovered until pork chops are fully cooked (time will vary based on thickness of chops). Sauce should thicken as the chops simmer. Flip the chops once as they simmer.