Drunken Pork Chops CARE FOR A BEER, DEAR?

Welcome to Mid-Week Mixers…Today Naomi Blackburn is bringing us a recipe that lets us have our drink and eat it too in a fun dish that is easy enough to make for weeknight dinners and tasty enough to serve for an evening with friends. For more of Naomi’s fabulous recipes, visit her at the Pub n’ Grub Forum  Now here’s Naomi’s side of the “So easy even Bette can make it” story…

DRUNKEN PORK CHOPS by Naomi Blackburn

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!

Ingredients:

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

Directions:

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.

4) Pour this mixture over brown chops and cover. Allow to simmer for 35 minutes.
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.

About the author

Bette Lee Crosby

USA Today Bestselling and Award-winning novelist Bette Lee Crosby's books are "Well-crafted storytelling populated by memorable characters caught up in equally memorable circumstances." - Midwest Book Review The Seattle Post Intelligencer says Crosby's writing is, "A quirky mix of Southern flair, serious thoughts about important things in life and madcap adventures." Samantha from Reader's Favorite raves, "Crosby writes the type of book you can't stop thinking about long after you put it down." "Storytelling is in my blood," Crosby laughingly admits, "My mom was not a writer, but she was a captivating storyteller, so I find myself using bits and pieces of her voice in most everything I write." It is the wit and wisdom of that Southern Mama Crosby brings to her works of fiction; the result is a delightful blend of humor, mystery and romance along with a cast of quirky charters who will steal your heart away. Her work was first recognized in 2006 when she received The National League of American Pen Women Award for a then unpublished manuscript. She has since gone on to win nineteen awards for her work; these include: TheRoyal Palm Literary Award, the FPA President's Book Award Gold Medal, Reader's Favorite Award Gold Medal, and the Reviewer's Choice Award.

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