Bavarian Porkpork 4 boneless pork sirloin chops 2 to 3 garlic cloves -- minced 2 tablespoon cooking oil -- divided 1/2 cup seasoned flour 1/2 lb mushrooms -- sliced 1 bunch scallion -- sliced 1/2 teaspoon thyme 1 can beer -- room temperature 1 tablespoon to 2t sour cream -- optional In 1 tablespoon of oil, saute garlic; then lightly flour pork and brown until golden. Remove pork and set aside. In same skillet, add another tablespoon of oil; saute scallions and mushrooms. Return pork to pan; sprinkle with thyme. 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). Cover and simmer 8 minutes for thin, 15-20 minutes for thick. Spoon sauce over meat to serve. For a richer sauce, add 1-2 tablespoons sour creamjust before serving. From Ann Conway Recipe By : Concord Hospital Admitting Cookbook |
