Sunday, August 4, 2013

Recipe: Breaded Pork Chops with Beer Gravy



Serves 4

4 pork chops, ½ - ¾ inches thick
1 egg
1 Tbsp water
½ C fine Saltine cracker crumbs (from about 12 Saltine crackers)
½ tsp salt
¼ tsp paprika
2 Tbsp oil
¾ C beer
2 Tbsp flour
¾ C beef stock (preferably homemade—see recipes in Basics section)
1 Tbsp catsup or chili sauce (preferably homemade—see recipes in Basics section)
Fried potatoes (for serving—see recipes in Potatoes section)

Beat together egg and water, and dip chops in the mixture, coating both sides. Mix together crumbs, salt, and paprika, and dip egg-coated chops into mixture, coating both sides well. Brown chops slowly in hot oil, cooking about 15 minutes. Reduce heat, add ¼ C beer, cover, and simmer 20-30 minutes or until done. Make a paste of flour and a little of the remaining beer. Place chops on platter. Stir flour paste, remaining beer, stock, and catsup or chili sauce into cooking liquid. Cook, stirring constantly, until thickened. Season to taste with additional sat and pepper, if desired. Pour sauce over chops and potatoes.

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