Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Boneless pork sirloin chops |
2 \N | To 3 garlic cloves -- minced |
2 tablespoons | Cooking oil -- divided |
½ cup | Seasoned flour |
½ pounds | Mushrooms -- sliced |
1 bunch | Scallion -- sliced |
½ teaspoon | Thyme |
1 can | Beer -- room temperature |
1 tablespoon | To 2T sour cream -- optional |
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