Wednesday, June 5, 2013

Dinner-Beer Pork Chops


Drunken pork chops; beer pork chops; really damn good pork chops; whatever you call them, they are pretty much amazing.

This recipe is a classic in our household.  It's nice and basic, but can be easily dressed up with some nice side dishes.

My grandmother contributed this recipe to a women's club cookbook titled "Taste Tempters", and  you can tell that it has been a favorite for a while. This specific page of the cookbook has 3 generations worth of cooking stains, along with a small note in cursive handwriting that reads "140 cal each". Now, I am not sure I can vouch that these pork chops contain only 140 calories each, but I can attest that you probably won't care too much about calories while eating these!

The sauce for these chops is made from a magical trio of ingredients that are typically on hand in our house. When you put these ingredients together, they become a fantastic BBQ style sauce that tastes great with or without pork chops. You could also use this sauce for chicken for a slight twist on BBQ chicken.

You do need a little time to make these pork chops. Preparation is fairly quick, but baking requires an hour and a half, so be sure to plan ahead. I have baked the pork chops for less time (45 minutes to an hour) but to really get the rich flavor from the sauce and tender chops, cooking them the full amount of time is the way to go.

Beer Pork Chops

-8 pork chops, not too thin
-1 can beer  (2 cans if you have it, c'mon the chef can always use a beer)
-Garlic salt to taste
-Pepper to taste
-1 cup catsup (it says catsup so make sure that is what you get! kidding, kidding..)
-1/3 cup brown sugar
-1/3 cup oil

Preheat oven to 350 degrees.

Season chops and brown in 1/3 cup oil.
Remove and place in (oven-safe) baking dish.

For the sauce:
In a saucepan, bring to boil, beer, catsup and brown sugar. (Heat and stir for a few minutes to combine the ingredients.)

Pour sauce over chops in baking dish. Cover with foil and bake for 1 and a half hours.

No comments:

Post a Comment