Season chops with salt and peppers to taste. Dredge in flour shaking off excess. Reserve two tsp flour.
Heat oil or shortening in a large heavy skillet, preferably cast iron over medium high heat. Fry chops 3 minutes each side.
Remove chops to warn oven to hold. Saute onion, celery, pepper and garlic for 5 minutes. Add flour and paprika and stir into vegetable mixture. Add beef stock and beer.
Return chops to skillet, and simmer for one hour until tender. Adjust seasoning to taste.
Serve with spaetzle or mashed potatoes and vegetable.
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|Serving Size: 1 Serving (482g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 229 (42%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 137.3mg||42 %|
|Sodium 385.4mg||13 %|
|Potassium 929.5mg||24 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 24.4g|
|Protein 44.9g||64 %|
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Calories per serving: 541
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