Cookin' with the Chronicle

Pork Chops in Beer

Posted 6/2/20

Even teetotalers will enjoy this dish since the alcohol cooks off and leaves the delicious hops taste of the beer.

4 rib chops, 1-inch thick, about 2 pounds

4 tbsp all-purpose flour

½ …

This item is available in full to subscribers.

Subscribe to continue reading. Already a subscriber? Sign in

Get 50% of all subscriptions for a limited time. Subscribe today.

You can cancel anytime.
 

Please log in to continue

Log in

Cookin' with the Chronicle

Pork Chops in Beer

Posted

Even teetotalers will enjoy this dish since the alcohol cooks off and leaves the delicious hops taste of the beer.
4 rib chops, 1-inch thick, about 2 pounds
4 tbsp all-purpose flour
½ tsp salt
¼ tsp pepper
¼ cup vegetable oil
1 cup light beer
1 cup beef broth
1 garlic clove, minced
½ tsp caraway seed
1 tbsp prepared mustard
Combine flour, salt and pepper in paper bag and toss chops until coated. Brown chops in oil in heavy skillet. Remove chops and keep warm. Drain excess oil, leaving brown bits. Add beef broth, caraway seeds and mustard. Bring to a boil, stirring to mix well until reduced to 1 to 1¼ cups gravy. Lower heat and return chops to gravy. Cover and simmer, turning once, until tender, about 45 minutes. Serve with gravy spooned over chops. 
Yields 4 servings.
Share a recipe. Email it to LexingtonChronicle@gmail.com

recipes, porkchops in beer, Holly Vaucher

Comments

No comments on this item Please log in to comment by clicking here