Post by Kathy on Jan 23, 2006 0:00:27 GMT -5
Beer-Braised Pork Chops with Mushrooms
4 boneless pork chops, 3/4-inch thick
2 tablespoons all-purpose flour
1 tablespoon butter
1/2 cup chopped green onion
2 garlic cloves, minced
8 ounces mushrooms, sliced
1/2 teaspoon thyme (optional)
8 ounces beer, room temperature
Salt
Freshly ground black pepper
Buttered noodles (optional)
Minced fresh parsley (optional)
Directions:
Lightly flour chops.
Melt butter in nonstick skillet over medium-high heat until foaming.
Brown chops quickly on both sides.
Remove & keep warm.
Add green onion, garlic, mushrooms and thyme to pan and saute an additional minute.
Return chops to skillet, add beer; bring to a boil. Reduce heat, cover and simmer 7 to 8 minutes.
Season with salt and pepper.
Serve with noodles, garnished with parsley, if desired.
Makes 4 servings.
4 boneless pork chops, 3/4-inch thick
2 tablespoons all-purpose flour
1 tablespoon butter
1/2 cup chopped green onion
2 garlic cloves, minced
8 ounces mushrooms, sliced
1/2 teaspoon thyme (optional)
8 ounces beer, room temperature
Salt
Freshly ground black pepper
Buttered noodles (optional)
Minced fresh parsley (optional)
Directions:
Lightly flour chops.
Melt butter in nonstick skillet over medium-high heat until foaming.
Brown chops quickly on both sides.
Remove & keep warm.
Add green onion, garlic, mushrooms and thyme to pan and saute an additional minute.
Return chops to skillet, add beer; bring to a boil. Reduce heat, cover and simmer 7 to 8 minutes.
Season with salt and pepper.
Serve with noodles, garnished with parsley, if desired.
Makes 4 servings.