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Scott Hendricks
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Honey Weiss Pork Chops

Ingredients:
v  2 – 4 Pork Loin America Cut Chops
v  Sea Salt and Coarse Ground Pepper
v  3 Tbs butter
v  3 Tbs Virgin Olive Oil
v  2 Medium yellow onion, sliced
v  6 clove garlic minced
v  1 C Leinenkugel’s Honey Weiss Beer
v  2 C Beef Broth
v  1 tsp dried mustard    
v  Flour for dredging, mix with a little sea salt, pepper and basil          

 
Directions:
 
                Season Pork with sea salt and pepper, then dredge in the flour mixture (shake off the excess).
Melt butter in with 2 Tbs of Olive Oil in a heavy large deep skillet over medium-high heat. Add Pork Chops and brown well 4 – 6 min per side. Transfer chops to plate and set aside.
Dredge onion slices in flour mixture (shake off excess). Heat remaining tablespoon of olive oil in the same skillet over medium heat, sauté onions after dredging and add garlic. Cover and cook 5 minutes, stirring once.
Uncover and cook an additional 4 minutes, stirring occasionally. Add 1 cup of Honey Weiss and 2 cups of beef stock. Bring to a boil, scraping up any brown pieces. Return pork to skillet.
Spoon some onions over the pork. Cover the skillet with aluminum foil and then cover with the lid. Reduce heat and simmer for 15 minutes. Turn pork over, replace foil and lid. Cook for another 10 minutes.
Transfer pork and onions to platter. Add dry mustard, heat to boiling and reduce sauce to gravy. Use the gravy on the pork and it can also be used to drizzle over potatoes.

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I have put together a rather interesting history on one of my ancestors from Scotland. Stop by and take a look.

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