Pork Chops in Dark Beer Gravy

Region: Bavaria

I have already posted a few meals using wine in the preparation. (e.g. Riesling Chicken). Using beer for cooking might not be as popular outside of Germany but it sure is in Germany and particularly in Bavaria.  Bavarian Cuisine is the embodiment of German food. At least that’s common wisdom outside of Germany. Throughout this blog and over time, I will post the Bavarian Classics. Let me start with a simple Bavarian dish – one that might not be too known outside of Germany.

This is truly food that men will love: Thick pork chops, given a quick roast and then slowly cooked to tenderness in a hearty sauce made with dark beer and cumin. Not too many veggies and served with dumplings of any kind.

Quick to prepare and very filling, it’s a man’s dream of comfort food. (This does not mean that the girls won’t like it, too).

Enjoy

Serves: 4              Difficulty: Easy                 Preparation time:  45 minutes

Ingredients

  • 3 Carrots
  • 2 Onions
  • 2 Clove of Garlic
  • 3 single Stalks of Celery
  • 4 thick and high quality Pork Chops with Rind (about 220g or 7.8 oz each)
  • Salt and Pepper
  • 1 heaped TBS of Cumin Powder or (more if needed)
  • 2 TBS clarified Butter
  • 400 ml (14 fl oz) of Dark Beer
  • 2 TBS of freshly chopped Parsley

Preparation

Rinse and peel 3 carrots and cut into thin slices. Peel 2 onions and cut into wedges. Peel and dice 2 cloves of garlic. Rinse 3 single stalks of Celery and cut into thin slices.

Rinse the meat, cut groves into the rind, so the meat does not roll up when heated in the pan. Rub meat with salt, pepper, and cumin powder.

Melt 2 Tbs of clarified butter in a large frying pan. Give the pork chops a sharp roast on each side (without letting it turn black, of course). Add all the vegetables and sauté for a few minutes. Deglaze with 400ml (14 fl oz) of dark beer and let simmer on mild heat for 20 minutes.

After 20 minutes, remove the pork chops and keep warm. Reduce the sauce for a few minutes on high heat. Remove from heat, mix in 2 TBS of freshly chopped parsley and season with salt and pepper.

Serve the meat in the sauce. Bread Dumplings are best with this – and of course a nice cold beer.

You can find the recipe for Bread Dumplings here.

https://i2.wp.com/www.witec-design.de/bilder/produkte/gross/WN001-Wandaufkleber-GUTEN-APPETIT-Wandtattoo-Kueche_b3.jpg

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