Newky Brown Pork

This one, I am proud to say, is completely my own lovechild.

First it was a simple pan fried pork chop, then a pork chop simmered in broth after frying... then I said... hmm.. "You look thirsty pork chop, have some beer" Newcastle Brown Ale is the drink of choice in this house (when we're not drinking wine!), so that is what the pork got... and lo and behold.. it made happy pork!

I decided to try another recipe from epicurious, smashed potatoes and peas, I thought they turned out nicely. Also made wine & honey poached pears, but we still haven't tried them, theyre in the fridge chillin.

So anyways, on with my recipe! =)


INGREDIENTS:

* 2 teaspoons salt
* 1 teaspoon dried sage
* 1 teaspoon ground black pepper
* 2 pork chops or loin chops
* 7 mushrooms, sliced
* 1 bottle of Newcastle Brown Ale
* 2 tablespoons butter
* olive oil
* 1 cup water
* 1 cup pork or beef broth

DIRECTIONS:

1. Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter and a tiny bit of olive oil in a large skillet over medium high heat and saute the pork and mushrooms for 5 minutes per side, or until well browned.... I will sometimes add additional olive oil if things start looking like theyre drying out.

2. Add hot broth and Newcastle to the pork, reduce heat to low, cover and simmer for 45 minutes.

3. Once cooked, remove the pork from the pan and place somewhere warm. Reduce the sauce in the pan to gravylike consistency, using a bit of cornstarch mixed with warm water as a cheater if you like!

Serve with potatoes, or greens, or potatoes AND greens... mmmmm.