Tag Archives: beer

Pan-Seared Pork Chops with Beer and Grainy Mustard

Uncategorized, , , ,

The original recipe called for chicken thighs, but we had been eating a lot of meals using chicken thighs, so we opted to use pork rib chops instead. The sauce was just fantastic on the meat as well as a great companion for our side of roasted Brussels sprouts!

With no lager readily available, we substituted a canned beer which didn’t seem to noticeably alter the flavor profile. It is always preferable to use a homemade chicken stock, but in a pinch, the Better Than Boullion brand is a decent choice.

Pan-Seared Pork Chops with Beer and Grainy Mustard

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 pork rib chops, 2 to 2 1⁄2 lbs. total
  • Kosher salt and freshly ground black pepper
  • 2 tsp. vegetable oil
  • 2 medium shallots, minced
  • 1 1⁄2 tsp. all-purpose flour
  • 1 cup amber lager beer
  • 1⁄2 cup chicken broth
  • 1 1⁄2 Tbsp. pure maple syrup
  • 1 tsp. chopped fresh thyme, more for garnish
  • 1 Tbsp. whole-grain mustard
  • 1 oz. (2 Tbsp.) unsalted butter

Directions

  1. Preheat the oven to 475°F. Season the pork chops all over with salt and pepper.
  2. Heat the oil in a heavy-duty ovenproof 12-inch skillet (such as cast iron) over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chops in the pan in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until they are deep golden-brown, about 6 minutes.
  3. Turn the pork and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the chops registers 145°F, 5 to 6 minutes. Transfer to a plate and cover with foil to keep warm.
  4. Pour off all but 1 tablespoon fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon.
  5. Simmer vigorously until reduced to about 1 cup, about 3-4 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.
  6. Arrange rib chops on a platter, drizzle pan sauce over, and garnish with the thyme. Serve immediately.

http://www.lynnandruss.com

Adapted from a recipe in Make-It-Tonite for Fine Cooking

Beer-Braised Cabbage

Uncategorized, , , ,

To pump up the flavors of the braising liquid in this Beer-Braised Cabbage, Cook’s Country chose a light-bodied lager. They also used beer-complementing ingredients like sautéed onion, mustard, vinegar, and thyme. To ensure the cabbage doesn’t overcook from extended simmering, the braising liquid is simmered until slightly thickened before adding the cabbage.

We paired the cabbage with a pan-seared pork chop and braised red potatoes with miso and scallions.

A great side dish that’s quick enough for a weeknight. You can substitute ¼ teaspoon of dried thyme for the fresh. This hearty side dish was a nice complement to the pork, although you can serve it as a vegetarian side.

Beer-Braised Cabbage

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. unsalted butter
  • 1 onion, chopped fine
  • ½ cup beer, preferably light-bodied lager
  • 1 Tbsp. whole grain mustard
  • ½ tsp. minced fresh thyme
  • 1 small head green cabbage (about 1 lb.), halved, cored, and sliced thin
  • 2 tsp. cider vinegar
  • Salt and pepper

Directions

  1. Melt butter in large skillet over medium-high heat. Cook onion until softened, about 5 minutes.
  2. Stir in beer, mustard, and thyme and simmer until slightly thickened, about 2 minutes.
  3. Add cabbage and vinegar and cook covered, stirring occasionally, until wilted and tender, about 8 minutes.
  4. Season with salt and pepper. Serve.

http://www.lynnandruss.com

Recipe from Cook’s Country