Instructions

Preheat the oven to 375 Degrees
Begin by heating a frying pan with 1 Tbs of olive oil in a frying pan over medium heat. I used an All-Clad but a non-stick or cast iron pan would work.
Now add the onions and cook until they are tender. Then add the mushrooms and allow them sauté for a few minutes until tender. Once both have cooked, add the garlic and sauté one more minute.
Remove from pan and set aside. Depending on how much oil is left, add another 1/2 to 1 Tbs of the olive oil to the pan and allow to heat up. Just make sure the pan is fully coated to get an even sear.
Now mix the flour, salt and pepper in a small bowl then set aside.
Dredge the pork chops in the flour mixture and place them on the frying pan. You will cook them for approximately 2-3 mins on each side or until golden brown. To keep the chops from sticking, I would pour 1 Tbs of Shiner into the frying pan as each side cooked (I cooked two chops at one time). Once both sides have been browned, place them in the oven to finish cooking through. This will take between 10-15 minutes. This is the part where you get to finish the the rest of the beer.
While the pork chops are finishing in the oven, pour 1/3 cup of water into the frying pan to deglaze it.
Stir the pan while it simmers to loosen up the crisp particles in the frying pan.
Once the pan is deglazed, toss the onions and mushrooms back into the pan and simmer in the sauce on low until the pork is finished. You may have to add more water depending on how thick the sauce ends up. This is best served over the top of the pork chops.