Thursday, January 19, 2012
Apple & Onion Beer Braised Pork Chops
Granny Smith apples add sweetness to this savory beer-braised pork chop dinner. You can also substitute pears which would be just as delicious. This is an old recipe that's marked "Yugoslavian Pork Chops".
6 center cup pork chops, bone-in (3/4 to 1-inch thick)
1 clove garlic, sliced
1 large onion, thinly sliced
2 Granny Smith apples, peeled and sliced
Salt and Pepper
1 Tbsp. butter
2 Tbsp. flour
2 cups lager beer
Pinch of cayenne pepper (optional)
Trim chops of any excess fat. I cut off the tail of the chop and dice into small pieces. Brown fat and pork pieces until golden brown and crispy. Set aside.
In the pan drippings, brown chops and season with salt and pepper. Set aside.
Add garlic, onions and apples and saute until golden brown.
Add apple onion mixture to your baking pan.
Top with pork chops.
Melt butter in same skillet and add flour. Cook for about 1 minute.
Add beer and bring to a simmer, scraping up any brown bits. Cook over medium heat until slightly thickened.
Pour gravy over pork chops and apple and onions, cover and bake at 350 degrees F. for one hour.
Serve with mashed potatoes and Harvard Baby Beets.
Harvard Baby Beets
(sweet & sour)
1/4 cup sugar
1 Tbsp. cornstarch
1/4 cup water
1/4 cup red wine vinegar
2-1/2 cups cooked baby beets
1 Tbsp. butter
Salt and pepper
Mix sugar and cornstarch. Add water and vinegar and bring to a boil until thickened
Add beets and cook slowly stirring occasionally until beets are heated through.
Add butter and season with salt and pepper.