Prep 5 mins
Cook 20 mins
For the German part of the world tour 2006, found on chefs.com
- 1 tablespoon butter
- 4 pork chops, 1-1/2 inch thick
- 2 tablespoons all-purpose flour
- 1⁄4 lb mushroom, sliced
- 1⁄2 teaspoon thyme
- 1 cup beer, room temperature
- Melt butter in a heavy nonstick skillet over medium high heat.
- Lightly flour chops and saute 2-3 minutes until browned on both sides.
- Transfer pork chops to a platter.
- Add mushrooms and thyme to pan and saute 1 minute.
- Return pork chops to skillet, add beer and bring to a boil.
- Cover and simmer 10-15 minutes until pork is just cooked throughout.
Made this and thought it was pretty darn good. I had just thawed out the chops and cooked em up right away. Next time I think I'll let them sit in the beer for a day to let the flavor soak in before I cook them.
I enjoyed these, but did take note of previous reviews, and added seasoning to the flour, along with onions to the sauce, which I felt probably helped. The pork was fabulously moist though!
These were okay, but I wasn't very impressed. It had a strange flavor. Perhaps my dried thyme has gone off. I'll try this again in the future and see if that's what was wrong.