For the pork chops in caraway-beer sauce, cut the edges of the pork chops, marinate with caraway, salt, pepper and oil.
Turn in flour on both sides and fry quickly in oil. Remove chops from pan and keep warm.
Add butter to the roast residue, crush garlic, roast briefly and deglaze with dark and light beer and boil down, pour on beef broth, season with butter.
Arrange the chops and pour the sauce over them.
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