Recipe(tried): Pork and Mushrooms

It's chilly in Iowa today, so here's what I'm fixing for this evening. Sometimes I can find pork tenderloin for $1.99/lb. and when I do, I stock up.

Pork Chops and Mushrooms Serves 4

2 medium onions, thinly sliced, top to bottom
2 tablespons vegetable oil, divided
4 thick pork chops, at least 8 ounces each
OR
1 1/2-2 lb pork tenderloin cut into 1 inch chunks
2 cups (1 bottle) full-flavored beer/ale
1 cup beef broth
1 tablespoon cider vinegar
1 bay leaf
6 gingersnaps, crushed
1/3 cup heavy cream
1 pound mushrooms, thinly sliced
1 garlic clove, chopped
1 tablespoon brandy
Salt and pepper to taste

Saute pork in 2 teaspoons of the oil until lightly brown, add onions and saute until they are lightly browned too.

Add beer, broth, vinegar and bay leaf, then simmer over a low heat for 15-20 minutes or until meat is tender. Stir in gingershaps and cream and continue cooking until sauce thickens, another 5 minutes or so.

Quickly saute mushrooms with garlic in the remainder of the oil in a skillet. Pour in brandy and cook over high heat to evaporate alcohol.

Add mushroom mixture (plus accumulated juices) to the pork and simmer together for another 5-10 minutes. Season with salt and pepper if needed and serve with casserole-roasted potatoes, mashed potatoes or spaetzle.