I came home on Tuesday with the lofty goal of making pork chops with caramelized onions and fig jam. When I was in Paris at the beginning of the summer, we got a free jar of fig jam because we bought 2 jars of fois gras. We are fancy. Have not had occasion to eat either the jam or the fois gras.
I got home only to find that the onion I was going to use was rotten. What was I to do? You'd think with the highfalutin mention of fig jam and fois gras that I would have other products to use for dinner. I looked in the fridge and I had a beer, mustard, and garlic on the counter. Hence, Pork Chops with a Mustard Garlic and Beer Sauce was born.
The fig jam will have to wait for some prosciutto concoction that I have been dreaming about since.
Pork Chops with a Mustard Garlic and Beer Sauce
4 boneless pork chops
5 cloves garlic chopped
1 tsp dried rosemary
1/2 dark beer
salt and pepper
2 tbsp olive oil
Heat oil in pan. Salt and pepper the pork chops. Sear the chops until browned, about 2-3 minutes on each side. Remove from pan, add garlic and saute for about 1 minute. Add beer and rosemary. Cook until sauce is reduced somewhat and the bubbles are gone, about 5 minutes. Add pork chops to pan and cook another 20 minutes. If sauce gets too thin, add a little more beer. Drink beer.
Heat about 1 tbsp butter in saute pan. Cut brussel sprouts in half lengthwise and add to pan.
Pour about 1/2 cup chicken broth into the pan and season with salt and pepper. Cook for about 20 minutes at medium high heat until all of the chicken broth is gone. Add small amounts of water until brussel sprouts are cooked through and nicely caramelized.
Here is what it all looked like with a perfect Manhattan on the rocks. Pork chops, brussel sprouts, a Manhattan..in front of the TV.
Yes, we did watch Mr. Ed on our black and white TV and we put Beaver to bed soon after the show.