| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Bavarian |
Pork, Ham |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless pork sirloin chops |
| 2 |
|
To 3 garlic cloves — minced |
| 2 |
tb |
Cooking oil — divided |
| 1/2 |
c |
Seasoned flour |
| 1/2 |
lb |
Mushrooms — sliced |
| 1 |
bn |
Scallion — sliced |
| 1/2 |
ts |
Thyme |
| 1 |
cn |
Beer — room temperature |
| 1 |
tb |
To 2T sour cream — optional |
INSTRUCTIONS
In 1 tablespoon of oil, saute garlic; then lightly flour pork and brown
until golden. Remove pork and set aside. In same skillet, add another
tablespoon of oil; saute scallions and mushrooms. Return pork to pan;
sprinkle with thyme. Add 8-12 oz beer, depending on thickness of cut;
bring to boil (the alcohol evaporates and leaves a "malt" flavor, so
thedarker the brand, the better). Cover and simmer 8 minutes for thin,
15-20 minutes for thick. Spoon sauce over meat to serve. For a richer
sauce, add 1-2 tablespoons sour creamjust before serving. From Ann Conway
Recipe By : Concord Hospital Admitting Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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