Instructions: In 1 tablespoon oil, saute garlic; then lightly flour pork and brown until golden. Remove pork and set aside. In same skillet, add another tablespoon of oil; saute green onions and and mushrooms. Return pork to pan; sprinkle with thyme. Add 8 to 12 ounces of beer, depending on thickness of pork; bring to boil (the alcohol evaporates and leaves a "malt" flavor, so the darker the brand, the better). Cover and simmer 8 minutes for thin, 15-20 minutes for thick. Spoon sauce over meat to serve. For a richer sauce, add 1 to 2 teaspoons of sour cream just before serving.

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