I seriously *might* have had a slight *episode*.
Not that we are super pork freaks around here (remember yesterday’s blog post all about ‘this becoming a vegetarian blog’) but I do like to keep our dinners ‘interesting’ and change things up.
You know balance.
Because I try to plan our meals based on what is on sale at the grocery store, I get really excited when things besides chicken are on sale.
So when pork is on sale I go ‘hog wild!’ (Haaa! I kill me.) and stock up.
We will eat it all week and then I will get enough to throw some in the freezer too.
So if you are a pork freak (Which is totally cool! Even if you are in denial about it.) and eat it like most people eat chicken, then here is another pork recipe to add to your repertoire.
Let me just say, “oh, wow this.was.good!”
The chops themselves have wonderful flavor. But the sauce. The sauce on these pork chops will make your wildest dreams come true. I almost drank the entire pan of this sauce, before it even made it to the dinner table (seriously people, don't skimp on the sauce).
It was that good.
One Year Ago: Pumpkin Spiked Sugar Cookies
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Prep Time: 10 minutes Cook Time: 20-30 minutes Serves: 4
4 (1/2 inch thick) bone-in pork chops
½ teaspoon salt and black pepper
3/4 cup beer (brown ale)
1/4 cup Dijon mustard
3 tablespoons honey
3 tablespoons melted butter
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
1/2 cup whipping cream
Preheat oven to 375 degrees.
Arrange pork chops in 9x13 inch roasting pan. Season both sides of pork chops with salt and black pepper.
In a medium bowl whisk all remaining ingredients, EXCEPT whipping cream. Pour beer mixture over seasoned pork chops.
Bake pork chops in preheated oven for 20-30 minutes. Remove pork chops from sauce and roasting pan, and place on serving platter.
Heat a medium sized saucepan over medium heat. Carefully add juices from roasting pan and whipping cream to saucepan. Boil sauce until reduced for 5 minutes, stirring constantly. Season with additional salt and pepper, if needed.
Serve pork chops with cream sauce. Garnish with additional rosemary, if desired.
Adapted from Epicurious