How to Make It
Prepare Beer Sauce: Heat oil in a small saucepan over medium; add onion, caraway seeds, and garlic. Cook, stirring often, until tender, about 4 minutes.
Stir in beer, beef consommé, and pepper. Bring mixture to a boil, stirring occasionally; reduce heat to medium-low, and simmer until reduced to 1 cup, about 10 minutes.
Stir together cornstarch and water in a small bowl until smooth; add to beer mixture.
Cook over medium, stirring constantly, until mixture boils and begins to thicken. Boil, stirring constantly, until thickened and glossy, 1 minute.
Prepare Pork Chops: Preheat oven to 350°F. Combine bread, dry mustard, celery salt, and pepper in a mini food processor; process until finely chopped. Add pecan pieces, and process until finely chopped; place mixture in a shallow bowl.
Place flour in a second shallow bowl. Stir together eggs and milk in a third shallow bowl. Dredge pork chops in flour, shaking off excess. Dip chops in egg mixture and then in pecan mixture, coating all sides and shaking off excess.
Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high; add 2 chops, and cook until browned, about 2 minutes on each side. Transfer chops to a rimmed baking sheet. Repeat with remaining 2 tablespoons butter and 2 chops.
Bake in preheated oven until a thermometer inserted into chops registers 145°F, 10 to 15 minutes. Serve immediately with Beer Sauce.