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Author Notes: Two of my favorite things come together in this recipe: Beer and pork chops! I particularly love the way this dish came out- the heat from the jalapeno peppers plays perfectly off the crisp sweetness of the beer, and the delicious crust of the seared chop really holds its own.
Originally featured on my blog, total noms:http://totalnoms.com/2011... —totalnoms
tablespoons olive oil
boneless pork chops, 1-inch thick
cloves garlic, minced
whole jalapeno pepper, minced
chili powder to taste
salt & pepper to taste
can beer (I prefer Budweiser)
- Trim pork chops of any fat. Season both sides with salt, pepper, and chili powder.
- Heat up a deep sided, medium size pan (that has a lid). When pan is hot enough that a few drops of water dance across the surface, add the oil. Place the pork chops in the pan, hear that beautiful sizzle, and let sit for 3-4 minutes to allow optimal browning. Flip and brown the other side for another 3-4 minutes. Once both sides are browned, remove pork chops from pan.
- If needed, add some more olive oil. Add garlic, shallot, and jalapeno into pan and allow to sweat and cook until soft and slightly brown, infusing the flavors of the vegetables into the oil, about 3-4 minutes.
- Pour about half of the beer into the pan, and scrape up any brown bits. Bring to a boil. Nestle the pork chops back in the pan, and cover, bringing heat to low. You want the liquid level to hit around halfway up the pork chop. Let braise in the beer for 10-15 minutes. If you have any beer leftover, no one’s judging- finish that bad boy while the meat’s cookin.
- After chops are done simmering, plate each chop and top with some of the jalapeno-shallot-beer sauce. Oh yeah, and enjoy!
- This recipe was entered in the contest for Your Best Chili Pepper Recipe