Chops and Ale with Cabbage and Apple
INGREDIENTS
- Pork Chops - 2” thickness - 4pcs
- Granny Smith Apples – cored, sliced - 2pcs
- 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 - to taste
- Fresh Ground Black Pepper - to 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
SERVES 4