Thursday, October 7, 2010

Drunken Pork Chops

Wowee! Is that a word? These were yummy! I'm always looking for new and different ways to prepare pork chops and pork for that matter. I don't have a ton of recipes I fix using pork. But, now I have a new one! These were so good. Sweet on the outside, savory on the inside. It was a great combo. Definitely make these. I"m thinking of trying it with a tenderloin, wondering if it would be just as yummy, I'll let you know how it turns out! I served this with green beans and restaurant style smashed potatoes, that recipe is coming soon. They were also absolutely amazing!

Drunken Pork Chops

5-6 pork chops- bone-in or boneless, your choice
Salt and pepper to taste
olive oil
1 bottle of beer (the darker the beer, the more flavorful the sauce. I used Fat Tire. There have been mixed reviews using Guiness.)
1/2 cup brown sugar
1/3 cup ketchup
1 Tablespoon cornstarch
1/4 cup water

Heat about a tablespoon of  olive oil in the bottom of a skillet on medium-high heat. Season the chops with salt and pepper.  Place pork chops in skillet and  brown both sides. While pork chops are browning, combine beer, ketchup, and brown sugar in a bowl. Pour sauce mixture over the pork chops and simmer over low-medium heat for 40-45 minutes. Remove pork chops and thicken the sauce for serving. In a small cup, combine 1 TBSP of cornstarch in 1/4 of water. Stir to combine and add to boiling sauce, whisk so no lumps form. Put pork chops back in the thickened sauce, flip to coat. Serve over mashed potatoes or rice.

This recipe has been linked to Prairie Story Recipe Swap Thursday and Tasty Traditions

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