Chops & Ale

CHOPS AND ALE WITH CABBAGE AND APPLE

Recipe courtesy of Chef Jonathan Collins

SERVES 4

 

German Pork Chops

INGREDIENTS

Pork Chops – 2” thickness…………………………………………………………………. 4pc

Granny Smith Apples – cored, sliced……………………………………………… 2pc

Savoy Cabbage – cored, sliced thin……………………………………………….. ½ pc

Red Onion – peeled, thin slices…………………………………………………….. 1cup

Fresh Thyme – stemmed………………………………………………………………………. 4pc

Dijon Mustard…………………………………………………………………………………….. 1tbsp

Erdinger Weissbier……………………………………………………………………………… 1cup

Unsalted Butter…………………………………………………………………………………… 2tbsp

Extra Virgin Olive Oil……………………………………………………………………… 2tbsp

Kosher Salt……………………………………………………………………………………………. taste

Fresh Ground Black Pepper……………………………………………………………… taste

 

TECHNIQUE

· Heat the butter, oil in a large heavy bottom pan, season chops with salt and pepper

· Sauté chops until golden brown, turn, repeat, remove from pan, cover with foil

· Sauté onion, apple until tender, combine cabbage, season with salt and pepper

· Deglaze with beer, combine mustard, thyme and stock, cook to reduce

· Return chops to pan, cover with mixture, cover pan, cook until pork is fully cooked