Title: Pork Chops with Alley Kat Onions
Categories: Canadian, Pork, Beer
Yield: 4 Servings
4 Loin pork chops; 1" thick
1/2 ts Dried thyme
Salt/pepper to taste
2 tb Canola oil
2 lg Onions; thinly sliced
1 Bottle alley kat Scotch ale
1 tb Honey
1 tb Grainy mustard
Season pork chops with salt, pepper and thyme. Heat canola oil in
a heavy skillet (with cover) until just smoking. Brown pork
chops, about three minutes on each side - only turning once.
Remove from skillet and keep warm.
Add the sliced onions to pan and cook for five minutes over medium
high heat, until golden brown. Add the beer, honey and grainy
mustard and cook over low heat until onions get very tender --
approximately 15-20 minutes. Return the pork chops back to the
skillet, cover and cook for an additional 10 minutes or until
internal temperature of pork chop is 150 degrees.
If too much liquid evaporates, add a couple of tablespoons of
water to prevent sticking. Set pork on warm plate to rest for
about 5 to 10 minutes.
Note: While resting, the internal temperature will continue to
rise for about 10 minutes.
Top pork chops with onions and serve with your favourite mashed
potatoes.
Recipe by Brad Smoliak, chef/owner Kitchen, Edmonton, AB
