Prep 15 mins
Cook 45 mins
Sounds good! It's here for safe keeping. From a Church cookbook called Favorite Recipes by St. Mary's Ladies Guild (Carpatho-Russian Orthodox) in Endicott, NY. Submitted by Elaine Carpenter.
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 pork chops
- 2 tablespoons vegetable oil
- 1 cup light beer
- 1 cup beef broth
- 3 garlic cloves, minced
- 1 tablespoon prepared mustard
- Combine flour, salt and pepper in a plastic or paper bag and add chops; shake until coated with mixture.
- Brown chops on both sides in oil in a large skillet; remove and keep warm. Drain fat off from skillet, leaving browned bits in bottom.
- Add beer, broth, garlic and mustard and bring to a boil, stirring and scraping to loosen the browned bits. Lower heat and return chops to skillet.
- Cover, simmer, turning once, until the chops are tender, about 45 minutes. Serve chops with the pan liquid spooned over them.
These were good. The only thing that we changed was that we left out the flour. The flavors were all there, but were not overpowering or anything. We simmered it for exactly 45 minutes, but I'm guessing that if you want more of the beer, mustard, and garlic flavors, simmering it longer would bring out those flavors. We will definitely make these again. Thanks for the recipe
I really enjoyed this as is but will probably add more garlic and mustard next time. I did have to add more liquid (beer) while it was simmering. It came out very tender and did not dry out.
I have to admit that I expected more flavor, given the ingredients we were using. I found it a trifle on the bland side, much better as leftovers. If no one minds, I may tinker with it a bit.... :)