How to make
In a bowl, mix the spices - thyme, oregano, crushed bay leaf and salt. Add the melted butter and olive oil, stir and season the pork chops with the mixture.
Bake them in a pan, on each side for about 2-3 minutes. Remove the pork chops and place them in a baking pan.
In the same pan add another 0.7 oz (20 g) of butter, a spoonful of olive oil and stew the chopped onion and garlic, until they soften. Add the dark beer and leave it to boil. Remove it from the heat, add salt and black pepper. Pour the mixture over the pork chops, cover them with foil and bake at 430°F (220°C) for about 20 minutes.
Remove the baking pan from the oven, remove the foil and bake, until the meat is completely soft and the sauce is reduced by half. The readiness of the meat can be checked with a fork, but the pork chops should not be dry.
Once the meat is ready, remove it from the baking pan, pour the sauce back into the pan, add the starch dissolved in cold water and stir vigorously for a few seconds on a moderate heat, until it thickens.
If necessary, add a little more salt and black pepper. Serve by pouring each steak with a few tablespoons of sauce.
The pork chops with dark beer are very tasty.
Garnish: Glazed carrots
Note: The meat was pork tenderloin, cut into about 1″ (2.5 cm) steaks.
