by Gary Gee
adapted from Pork Chops in Beer Gravy (Schweinekotelett in Zweibelsosse)
from CDKitchen.com
4 pork chops
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 Tablespoons unbleached flour
1/2 teaspoon garlic powder
1 1/2 Tablespoons vegetable oil
1 large onion, thinly sliced
4 crimini mushrooms, thinly sliced
2 cloves garlic, crushed
1/2 cup Shiner Bock beer
1/2 cup beef broth
1 teaspoon cornstarch, dissolved in
1 teaspoon water
Season the pork chops with salt and pepper. Combine the flour and garlic powder. Coat the pork chops with the seasoned flour. Heat the oil in a heavy frypan. Add the pork chops; fry for 3 minutes each side. Add the onions, mushrooms and garlic; cook for another 5 minutes, turning the chops once. Pour in the beer and beef broth; cover and simmer for 15 minutes.
Remove the pork chops to a preheated platter. Season the sauce to taste.
Stir the cornstarch slurry into the sauce; return to a boil and simmer until thick and bubbly. Pour over the pork chops. Serve with Brussels sprouts and boiled potatoes.
4 pork chops
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 Tablespoons unbleached flour
1/2 teaspoon garlic powder
1 1/2 Tablespoons vegetable oil
1 large onion, thinly sliced
4 crimini mushrooms, thinly sliced
2 cloves garlic, crushed
1/2 cup Shiner Bock beer
1/2 cup beef broth
1 teaspoon cornstarch, dissolved in
1 teaspoon water
Season the pork chops with salt and pepper. Combine the flour and garlic powder. Coat the pork chops with the seasoned flour. Heat the oil in a heavy frypan. Add the pork chops; fry for 3 minutes each side. Add the onions, mushrooms and garlic; cook for another 5 minutes, turning the chops once. Pour in the beer and beef broth; cover and simmer for 15 minutes.
Remove the pork chops to a preheated platter. Season the sauce to taste.
Stir the cornstarch slurry into the sauce; return to a boil and simmer until thick and bubbly. Pour over the pork chops. Serve with Brussels sprouts and boiled potatoes.
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