Beer and Pork Chops, a match made in Hog Heaven!
Drunk Pork Chops
- 4 pork chops (about 2 lbs.)
- 1/2 tsp. Lawry's seasoned salt
- salt and pepper to taste
- 2 tbsp. olive oil
- 8 oz. beer your choice 'cause you'll likely drink the rest of the bottle
- 1/4 cup brown sugar
- 2 tbsp. ketchup
- 2 tbsp. corn starch
- 1/4 cup water
- parsley flakes for garnish
Preheat oven to 325°F. Sprinkle both sides of the pork chops with the Lawry's seasoned salt and salt and pepper.
Pour some olive oil in a large skillet and heat to medium high. Pan fry/sear the pork chops on each side for about 30 seconds. Transfer them to a greased casserole dish and set aside.
Pour the beer into the skillet and heat to boiling. Add the brown sugar and stir until it is fully dissolved. Stir in the ketchup and remove from heat. Pour the beer mixture over the pork chops and cover the casserole. Bake for 25 to 30 minutes.
When the chops are finished baking remove them from the casserole dish to a side plate and keep warm. Add the corn starch to the water and stir until no lumps remain. Pour the liquid from the casserole back into the skillet and heat to simmer. Pour in the water and corn starch, stir until it thickens. Spoon over the pork chops, garnish with some parsley flakes, and serve immediately.
These chops are best served over mashed potatoes or a bed of rice.
Did you know: Cenosillicaphobia is the fear of an empty beer glass. Try and say that after the second or third glass.