Pub Pork
"In England and Ireland, "pub grub" merits respect that bar food on this side of the Atlantic rarely achieves. The best pub grub is found in the countryside."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless pork chops, cut 3/4-inch thick (1 1/4 lbs.)
- 1 tablespoon cooking oil
- 1 cup dark beer or 1 cup stout beer
- 2 cups parsnips, sliced 1/2-inch to 1-inch thick
- 2 cups sliced button mushrooms or 2 cups cremini mushrooms
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 tablespoon dijon-style mustard
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- hot cooked rice (optional)
- snipped parsley (optional)
directions
- In a large skillet cook pork in hot oil over medium-high heat for 8 to 10 minutes or until pork is just pink in center and juices run clear, turning once.
- Remove chops; keep warm. Drain off any fat from skillet.
- Add beer, parsnips, mushrooms, garlic, brown sugar, mustard, salt and pepper to the skillet; bring to just boiling. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is reduced to desired consistency and vegetables are tender.
- Return pork to skillet; heat through.
- Serve with cooked rice and sprinkle with parsley, if desired.
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Reviews
-
Had to try this right away. I Agree with your 'pub' comments - hiked the footpaths in Wales and had my best dinners in the village pubs. The other thing we Americans often underrate is parsnips! Great recipe. Thanks!
RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
