| Pork Chops Simmered in Beer ~ Pork Chops Simmered in Beer 4 thick cut rib pork chops (about 2-3 pounds total) 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon dried dill 1 teaspoon dry mustard powder 1 tablespoon olive oil 1 large onion, thinly sliced 1/2 cup of Samuel Adams OctoberFest or any of the darker Samuel Adams brews 1 tablespoon malt, cider, or wine vinegar 1 tablespoon coarse-grained or Dijon mustard 1/2 cup sour cream chopped fresh dill or chives (optional) 1. Season the chops generously with the salt, pepper, dill and dry mustard. Heat the oil in a heavy 12-inch skillet over high heat, and brown the chops for 2-3 minutes on each side. Remove the chops and all but 2 tablespoons of the fat from the pan. 2. Put in the onion, cover and cook for 10 minutes, stirring occasionally, until soft. 3. Arrange the chops on top of the onion, pour in the beer and vinegar, cover, and cook at a simmer for about 30 minutes or until the meat is quite tender. Transfer the chops to a platter and keep warm. 4. Add the remaining mustard to the pan, and reduce the sauce to a syrupy consistency. Turn off the heat, stir in the sour cream, and pour the sauce over the chops. Garnish with dill or chives. |
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