Pub Pork

Name: Pub Pork
Ingredients: 4 boneless pork chops, cut 3/4-inch thick (1 1/4 lbs.); 1 tablespoon cooking oil; 1 cup dark beer or 1 cup stout beer; 2 cups parsnips, sliced 1/2-inch to 1-inch thick; 2 cups sliced button mushrooms or 2 cups cremini mushrooms; 2 garlic cloves, minced; 1 tablespoon brown sugar; 1 tablespoon dijon-style mustard; 14 teaspoon salt; 18 teaspoon black pepper; hot cooked rice (optional); snipped parsley (optional)

12 ingredients

7 steps

Ingredients

4 boneless pork chops, cut 3/4-inch thick (1 1/4 lbs.)
1 tablespoon cooking oil
1 cup dark beer or 1 cup stout beer
2 cups parsnips, sliced 1/2-inch to 1-inch thick
2 cups sliced button mushrooms or 2 cups cremini mushrooms
2 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon dijon-style mustard
14 teaspoon salt
18 teaspoon black pepper
hot cooked rice (optional)
snipped parsley (optional)

Directions

1

In a large skillet cook pork in hot oil over medium-high heat for 8 to 10 minutes or until pork is just pink in center and juices run clear, turning once.
2

Remove chops; keep warm.
3

Drain off any fat from skillet.
4

Add beer, parsnips, mushrooms, garlic, brown sugar, mustard, salt and pepper to the skillet; bring to just boiling.
5

Reduce heat; simmer, uncovered, for 15 minutes or until liquid is reduced to desired consistency and vegetables are tender.
6

Return pork to skillet; heat through.
7

Serve with cooked rice and sprinkle with parsley, if desired.