Bavarian chops

Dinner tonight, September 4, 2015
If you love the taste of beer, this dish have an after tast of the beer.
4 servings
  • 4 Hatfield Simply Tender Portions Traditional Boneless Pork Chops, about 1/2-inch thick
  • 2 tablespoons flour
  • 1 teaspoon butter
  • ½ cup chopped green onion
  • 2 garlic cloves, minced
  • 8 ounces mushrooms, sliced
  • ½ teaspoon thyme
  • 8 ounces non-alcoholic beer, room temperature
  • Salt
  • Freshly ground black pepper
  • Butter noodles (optional)
  • Minced fresh parsley (optional)
1) Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve. Add green onion, garlic, mushrooms and thyme; saute for 2-3 minutes, until onion is soft. Return chops to skillet, add non-alcoholic beer; bring to a boil. Reduce heat, cover and simmer 5-6 minutes. Season with salt and pepper.

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