Last night I cooked up a rather tasty pair of pork chops.
Seared on both sides (after a nice dose of salt and pepper), the were then topped with a helping of sauerkraut with a bit of a beer and placed in the oven at 325 for a few minutes. (Note, this was simply braising, using beer as the braising liquid. An interesting alternative would be a bière marie, simply a bain marie using beer instead of water as the liquid - imparting the aroma without having the beer actually touch the chop. I'll have to try that in the future.)
Next up, a nice slice of provolone cheese topped each chop and under the broiler it went until the cheese melted nicely into the kraut.
No need for a grr here.