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Bavarian pork
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| Artist: |
_ |
| Categories: |
Bavarian, Ham, Pork, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Boneless pork sirloin chops | | 2
| | To 3 garlic cloves -- minced | | 2
| tbsp | Cooking oil -- divided | | 1/2
| cup | Seasoned flour | | 1/2
| lbs | Mushrooms -- sliced | | 1
| bunch | Scallion -- sliced | | 1/2
| tsp | Thyme | | 1
| can | Beer -- room temperature | | 1
| tbsp | To 2T sour cream -- optional |
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Procedures:
| 1 | In 1 tablespoon of oil, saute garlic; then lightly flour pork and brown until golden. | | 2 | Remove pork and set aside. | | 3 | In same skillet, add another tablespoon of oil; saute scallions and mushrooms. | | 4 | Return pork to pan; sprinkle with thyme. | | 5 | Add 8-12 oz beer, depending on thickness of cut; bring to boil (the alcohol evaporates and leaves a "malt" flavor, so thedarker the brand, the better). | | 6 | Cover and simmer 8 minutes for thin, 15-20 minutes for thick. | | 7 | Spoon sauce over meat to serve. | | 8 | For a richer sauce, add 1-2 tablespoons sour creamjust before serving |
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