Prep 10 mins
Cook 30 mins
In England and Ireland, "pub grub" merits respect that bar food on this side of the Atlantic rarely achieves. The best pub grub is found in the countryside.
- 4 boneless pork chops, cut 3/4-inch thick (1 1/4 lbs.)
- 1 tablespoon cooking oil
- 1 cup dark beer or 1 cup stout beer
- 2 cups parsnips, sliced 1/2-inch to 1-inch thick
- 2 cups sliced button mushrooms or 2 cups cremini mushrooms
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 tablespoon dijon-style mustard
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- hot cooked rice (optional)
- snipped parsley (optional)
- In a large skillet cook pork in hot oil over medium-high heat for 8 to 10 minutes or until pork is just pink in center and juices run clear, turning once.
- Remove chops; keep warm. Drain off any fat from skillet.
- Add beer, parsnips, mushrooms, garlic, brown sugar, mustard, salt and pepper to the skillet; bring to just boiling. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is reduced to desired consistency and vegetables are tender.
- Return pork to skillet; heat through.
- Serve with cooked rice and sprinkle with parsley, if desired.
Had to try this right away. I Agree with your 'pub' comments - hiked the footpaths in Wales and had my best dinners in the village pubs. The other thing we Americans often underrate is parsnips! Great recipe. Thanks!