Post by wilderness on Aug 2, 2023 10:44:20 GMT -5
Beer-Glazed Pork Chops=annrms
Ingredients
4 tablespoons all-purpose flour
½ teaspoon salt
1 teaspoon ground black pepper
4 boneless pork chops, 1/2-inch thick (used bone-in)
1 tablespoon butter
1 tablespoon olive oil
1 cup beer
2 tablespoons red wine vinegar
2 tablespoons stone ground mustard
2 tablespoons packed brown sugar
2 tablespoons finely chopped fresh rosemary
Directions
1. Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly.
2. Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1½ -2 minutes. Turn pork chops over and cook for an additional 1½ to 2 minutes. Transfer pork chops to a plate. Tent with foil.
3. Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a boil over medium-high heat. Cook,stirring often, until mixture is reduced and slightly thickened. Return pork chops to the skillet, cover, and reduce heat to medium-low. Simmer about 3 minutes or until an instant-read thermometer inserted into the center should read 145°
4. Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.
Ingredients
4 tablespoons all-purpose flour
½ teaspoon salt
1 teaspoon ground black pepper
4 boneless pork chops, 1/2-inch thick (used bone-in)
1 tablespoon butter
1 tablespoon olive oil
1 cup beer
2 tablespoons red wine vinegar
2 tablespoons stone ground mustard
2 tablespoons packed brown sugar
2 tablespoons finely chopped fresh rosemary
Directions
1. Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly.
2. Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1½ -2 minutes. Turn pork chops over and cook for an additional 1½ to 2 minutes. Transfer pork chops to a plate. Tent with foil.
3. Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a boil over medium-high heat. Cook,stirring often, until mixture is reduced and slightly thickened. Return pork chops to the skillet, cover, and reduce heat to medium-low. Simmer about 3 minutes or until an instant-read thermometer inserted into the center should read 145°
4. Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.
