Cotlete Porc Cu Bere by Ricardo DelosReyes
Yield – 4 servings
Ingredients:
• ¼ Cup Pork Fat or drippings
• 2-3 Onions finely sliced
• 2-3 large tart apples and sliced
• 2 bay leaves
• 1-2 garlic cloves chopped
• 4 thick pork chops
• Salt & Pepper
Beer Sauce:
• 2 Tbsp. Butter
• 2 Tbsp. flour
• 1 Cup Mild Beer
• Salt, Cayenne Pepper, Finely chopped Parsley or chives
• 1 Tbsp Brown Sugar
Instructions:
• Heat the fat in a pan, spread with half the onions, bay leaves, and add the apples, the remaining onion and garlic. Cook gently on top of the stove until the onions are soft and the apples cooked.
• In the meantime prepare the chops. With a small knife score them in two or three places around the edges to prevent curling and cook them quickly in a dry pan, or under the broiler until brown on both sides.
• When the chops are brown, place them on top of the simmering onions and apples. Sprinkle with salt and pepper, cover and cook over a low heat until the chops are tender (about 30 minutes).
Meanwhile prepare the sauce.
• Melt the butter, add the flour, and stir well to make a roux, then gradually add the beer to make a thick sauce. Add salt and pepper, parsley or chives, and sugar; stir well.
• Serve the chops with the onion and apple mixture on a hot dish; and serve the beer sauce either separately or poured over the chops.
Crescent City Brew Talk 