Bavarian pork
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless pork sirloin chops | |
| 2 | 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 |
Directions
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