Wednesday, November 26, 2008

Recipe: Samuel Adams Oktoberfest Porkchops with Mustard and Onions

I cook with beer on a fairly regular basis and one of my favorites is one I found years ago on the Samuel Adams (Boston Beer) website for Oktoberfest Porkchops. Recently, I went to look for the recipe and couldn't find it. To my dismay, I then found out that the recipe was no longer on the Sam Adams website either!

Luckily, a liquor store in Minnesota called Sutler's posted the recipe and I was able to get it back.

So, because a) I really love this recipe and want to share it and b) I want to save it somewhere I can find it, here is the recipe for Samuel Adams Oktoberfest Porkchops! (one modification I make if using Sam Adams Double Bock when I can get it...)

4 thick cut rib pork chops 2-3 lbs. total
1 tsp salt
1/2 tsp black pepper
1 tsp dried dill
1 tsp dry mustard
1 Tbsp olive oil
1 large onion, thinly sliced
1/2 cup Samuel Adams Oktoberfest beer
1 Tbsp cider vinegar
1 Tbsp coarse grained mustard
1/2 cup sour cream
chopped fresh dill or chives

Season the chops generously with salt, pepper, dill, and dry mustard. Heat the oil in a heavy 12 inch skillet over high heat and brown the chops for 2-3 minutes on each side. Remove the chops and all but 2 tablespoons of fat from the pan. Put in the onion, cover and cook for 10 minutes, stirring occasionally, until soft. Arrange the chops on top of the onions, pour in the beer and vinegar, cover, and simmer for around 30 minutes until meat is quite tender. Transfer the chops to a platter and keep warm. Add the remaining mustard to the pan and reduce the sauce to a syrupy consistency. Turn off the heat, stir in the sour cream, and pour the sauce over the chops. Garnish with dill or chives.


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