Friday, September 21, 2012
Drunken Pork Chops
adapted by: Siggy Spice Blogspot
I have an author buddy by the name of Bette Lee Crosby, who you can read all about in my book blog, A Book and A Review. Well, Bette can write a mean book, but one of the big jokes between us is that Bette can't boil water, much to the dismay of her husband, Dick! Every Wednesday on her website Words, Wit and Wisdom (Midweek Mixers), Bette features a recipe from The Pub and Grub Forum to share with her readers. I contacted Bette to see if she would be offended if October's theme was "Recipes so simple even Bette can make them!" Traditional to Bette's wonderful sense of humor, she jumped at it! So, the next set of recipes will be incredibly simple (just for Bette and Dick), yet wonderfully tasty!
These pork chops were WONDERFUL! Their flavor is purely dependent upon the choice of beer. Want a sweeter sauce, use a pale ale or draft beer. Want a "crisper" taste, use a darker brew, such as an ale or a stout. One of the reviewers of the recipe did state that he used Guinness Stout and it didn't work. He felt that there was way too much bitter aftertaste. Now, my suggestion is if a lighter beer is used, partner it with rice. Choosing a darker beer? Mashed or smashed potatoes partner perfectly!
So, here we go!
6 Pork chops, 1 inch thick, bone in or boneless, your choice!
Salt and pepper to taste
1 (12 oz) bottle beer, your choice see note above
1/2 cup brown sugar
1/3 cup ketchup
1 T. Cornstarch mixed into 1/4 c. water
1) Salt and pepper pork chops. Spray a pan with cooking spray and then add 2 T. of olive oil. Heat until glistening.
2) Brown chops on both sides for 4 minutes each.
3) While chops are browning, combine beer, brown sugar and ketchup.
5) When done, remove chops from sauce and place in warm oven.
6) Pour cornstarch mixture into sauce and turn to a high boil, stirring constantly until sauce is thickened.
7) Place a pork chop on a bed of either rice or mashed potatoes and ladle sauce over both.