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I stumbled across this recipe posted by Siggy Spice, and just knew I had to try it immediately. After all DT’s favorite is pork chops. Now smothered in beer, sugar and ketchup how could it get any better? The recipe calls for any dark beer and Shiner Bock is something we always have on hand, but feel free to use your favorite dark beer.
The flavors combined after cooking are just a divine, home-cooking at it’s best. The pork chops are tender from the slow cooking and the sauce is so delicious you might be caught licking the plate, not that any of us do that or anything. I think DT’s exact words were, “Please make pork chops like this from now on”. This recipe is so simple and tasty, I just might do that.
Let me show you how.
Ingredients: 5-6 pork chops- bone-in or boneless, your choice, Salt and pepper to taste, 1/2 onion, sliced, 1 bottle of dark beer (the darker the beer, the more flavorful the sauce. I use Shiner Bock), 1/2 cup brown sugar, 1/3 cup ketchup, 1 T cornstarch, 1/4 water
Set a large skillet to medium high heat, then go ahead and salt and pepper each side of your pork chops.
Place and cook for about 3-4 minutes
Then flip and cook another 3-4 minutes, till thoroughly cooked and nicely browned.
Go ahead and slice up half of an onion.
Then in a mixing bowl, add the beer.
brown sugar,
and ketchup. Mix thoroughly.
Back to the skillet add in the sliced onions
and the beer mixture.
Add back in all of the pork chops and simmer for about 40 minutes, flipping and moving the pork chops occasionally to ensure they are all well coated.
After about 40 minutes, remove the pork chops and set aside.
In a measuring cup measure the water and cornstarch, mix well.
Add the cornstarch slurry, to the sauce, and mix well.
The sauce will immediately thicken, cook for about 1-2 minutes.
Then serve your pork chops over rice , and plenty of sauce.
Enjoy!
Drunken Pork Chops
adapted from Siggy Spice
5-6 pork chops- bone-in or boneless, your choice
Salt and pepper to taste
1/2 onion
1 bottle of dark beer (the darker the beer, the more flavorful the sauce. I use Shiner Bock)
1/2 cup brown sugar
1/3 cup ketchup
1 T cornstarch
1/4 water
Put a little bit of extra virgin olive oil in the bottom of a skillet. Season the chops with salt and pepper and brown both sides. While pork chops are browning, combine beer, ketchup, and brown sugar in a bowl. Pour sauce mixture and sliced onion over the pork chops and simmer for 40-45 minutes. Remove pork chops and thicken the sauce a bit. 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.
Have your drink and eat it too!
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