Thursday, July 23, 2009
Pork Chops, German, with onion and stout beer gravy
Ok, so we're in the Boston area visiting Brian and Jim. Some beer is involved. Ok, a lot of beer is involved. Soooo when it was my turn to make dinner, I says, I says to myself "Self, how can I involve even more beer in this week? Possibly with pork and onions?" Brian and Jim have some sweet stout beer in the fridge, home-brewed by their father. This seemed like an obvious solution. It turned out even better then I imagined. Served with garlic mashed potatoes and orange-tarragon carrots. Guess I'll post those recipes later.
* 2 tbsp vegetable oil
* 2 large pork chops, or 4 small
* salt, pepper to taste
* 2 large onions, finely diced
* 1 clove garlic, minced
* 1 tbsp butter
* 3 tbsp flour
* 2 cups room temperature dark German beer
* 1 cup hot chicken broth
* salt and black pepper, again, to taste
Heat a cast-iron pan over medium-high heat. Once very hot, add the oil to the pan and make sure the bottom is coated. Add the pork chops, season with salt and pepper, and brown both sides well. Remove them, set aside covered with foil. Reduce heat to medium, and add the onions and garlic to the pan, followed by the butter.
Cook, stirring often, until the garlic is fragrant and the onions are translucent. Add the flour, and cook for several minutes until the flour is a paste and smells nutty rather then like...flour. Combine the beer and chicken stock, and add to the onions. Stir with a wisk to remove brown bits from the pan until you have a nice gravy. Add more beer and chicken stock if you need. Return the pork chops to the gravy, reduce heat to low, cover with the foil. Simmer on low for 30 minutes. Serve.