PORK CHOPS WITH ALLEY KAT ONIONS

Serves four

• 4 1-Inch thick Pork Chops, Lion
• 1/2 tsp (4g) Dried Thyme
• 2 tbsp (30 ML) Canola Oil
• 2 Large Onions, thinly sliced
• 1 Bottle Kilt Lifter Scotch ale (in season) or Alley Kat Amber
• 1 tbsp (15ML) Honey
• 1 tbsp (15ML) Grainy Mustard

Season pork chops with salt, pepper and thyme. Heat canola oil in a heavy skillet (with cover) until just smoking. Brown pork chops, about three minutes on each side - only turning once. Remove from skillet and keep warm.

Add the sliced onions to pan and cook for five minutes over medium high heat, until golden brown. Add the beer, honey and grainy mustard and cook over low heat until onions get very tender -- approximately 15-20 minutes. Return the prk chops back to the skillet, cover and cook for an additional 10 minutes or until internal temperature of pork chop is 150 degrees.

If too much liquid evaporates, add a couple of tablespoons of water to prevent sticking. Set pork on warm plate to rest for about 5 - 10 minutes.

Note: While resting, the internal temperature will continue to rise for about 10 minutes.

Top pork chops with onions and serve with your favourite mashed potatoes.