March 14, 2013

Sweet & Savory Pork Chops

I wore a new shirt today, so of course I got a big glob of salad dressing on it while eating lunch at work.  Happens every time!  I had to attend a meeting with a big old stain on the front of my shirt in plain view for everyone to see.  Ahhhh, why oh why can I not eat without wearing it??  Not only does it happen every time I wear a new shirt, but it also happens every time I am out in public.  Over the weekend we went to a St. Patty's Day party and within the first 15 minutes of being there I had food all down the front of my shirt.   Big sigh.

OK, enough ranting.  Here's an oldie but goodie.  I got this from an old church cookbook years ago - gotta love those church cookbooks!  People that went to the church dinners all the time or attended frequent potlucks came up with some really quick, easy and tasty meals I tell ya!  Lots of times those church cookbooks have old family recipes in them that you just can't find anywhere else.  I just love browsing through them.  I am not a collector of anything except recipes. 

We all love this pork.  Serve it over mashed potatoes or rice, you could even use different cuts of pork and cook it in the slow cooker.  It's a very versatile recipe, which is one of the things I love about it.  I've modified the original a bit.  In fact, almost every time I make it I change it or add something different.  It's a perfect weeknight meal - enjoy!

Sweet & Savory Pork Chops

4-6 bone-in pork chops 
1 can or bottle of beer (the darker the better, but I wouldn't use black beer)
1/3 cup ketchup
1/2 cup brown sugar
1 tbsp spicy brown mustard
1 tsp chopped garlic
1/4 tsp pepper
1 tbsp cornstarch

Drizzle about a tbsp of olive oil onto the bottom of a large skillet and heat on medium-high heat.  Season both sides of the meat with salt & pepper (or your favorite seasoning salt - I use a garlic salt & pepper mix).  Sear the meat in the hot skillet on both sides until nice a brown (couple minutes each side).  

In a medium sized bowl whisk together the beer, ketchup, sugar, mustard, and garlic.  Pour over pork and turn heat down to medium-low and simmer for 40 minutes.  Take about a 1/4 cup of the liquid from the pan and pour it in a small bowl.  Whisk in the cornstarch until smooth, then add it to the skillet.  Stir it around real good so it's evenly distributed.  Cook for a few more minutes and it should thicken up to make a nice sauce.

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