Sunday, November 25, 2012

Beer and Pretzel Pork Chops

What do most men happily dream about? What do they crave? Now come on...not THAT! The correct answer in this case is beer. And what do they enjoy most with their beer? Pretzels, of course...with mustard! (None of you had an inappropriate answer, did you? Tsk, tsk.)  

Now that we've established the proper answers, let's make a dish any man (or woman) will love. Oh, and how about adding pork chops into that equation?  Yeah, I didn't think you'd say no.

You know, of course, that I used gluten-free pretzels - Snyder makes a really good gf pretzel that you can find in just about any grocery storeIf gluten isn't a problem, just use whatever brand you like the best. Same with the beer...use a nice dark or a light or whatever makes you happy.  It's beer!  How can you go wrong?! 

These pork chops aren't just hearty, they're easy, too.  Only a few ingredients total up to a whole lot hell of a lot of goodness.  You just can't go wrong with pretzels and beer...and a damned good mustard. Here's the recipe:

 Beer and Pretzel Pork Chops

  • 4 pork loin chops, center cut, 3/4" thick
  • 1/2 cup beer, your fave (gluten-free to make this GF)
  • 1/2 teaspoon dry mustard

  • 1/2 cup honey mustard, a good one that's more honey-looking than mustard-looking...I like French's Honey Dijon
  • 2 cups pretzel sticks, crushed relatively fine, but not into dust (gluten-free to make this GF)
  • 2 tablespoons olive oil
  • 2 tablespoons butter

  • 1/2 cup beer, your fave (gluten-free to make this GF)

The night before, combine beer and dry mustard in a zip top bag and mix well.  Add the pork chops, squeeze out all the air and seal tightly.

Before you want to serve.  Crush the pretzels and put them in a plastic bag.  Remove the chops from the bag and dry them well.  Coat both sides of each chop liberally with honey mustard.  Put the chops into the bag with the crushed pretzels.  Coat each chop thoroughly. 

Melt butter and oil together in a large skillet.  When hot, add the chops.  Cook over medium heat until the chops are browned on the first side, turn and brown on the other.  Test for doneness before removing from pan. 

Pour 1/2 cup of the beer into the skillet and stir until the sauce thickens slightly and all the browned bits from the bottom are incorporated.

Plate the chops and pour the sauce over top.

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