Recipe of Favorite Irvixen's Pork Chops In Beer Sauce

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, irvixen's pork chops in beer sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Irvixen's Pork Chops In Beer Sauce is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Irvixen's Pork Chops In Beer Sauce is something that I have loved my entire life. They’re fine and they look fantastic.

Alongside the chops (in the sauce) I also added some largely chopped green and red peppers, and some onions. THEY WERE GREAT and a hit with the family. the beer was the perfect taste. not over powering at all!! Season the pork chops with some salt and pepper and coat them lightly in plain flour. I have cooked these pork chops in beer which is an old fashion way of doing pork and seems to combine well with it.

To get started with this recipe, we have to first prepare a few ingredients. You can cook irvixen's pork chops in beer sauce using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Irvixen's Pork Chops In Beer Sauce:

1. Prepare 12 oz Can beer
2. Prepare 1/2 cup Ketchup
3. Take 1/3 cup Packed brown sugar
4. Take 1 tbsp Worcestershire sauce
5. Get 1 Onion, halved and sliced
6. Prepare 1 tsp Minced garlic ( 2 cloves)
7. Get 4 Pork chops
8. Make ready 2 tbsp Olive oil
9. Get 1 Salt/pepper

You should hear them immediately begin to sizzle. Transfer the pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). She is the author of True Brews and Brew Better Beer. This pork chop recipe came from chef Horst Pfeifer of Bella Luna restaurant in New Orleans' French Quarter.

Instructions to make Irvixen's Pork Chops In Beer Sauce:

1. In a large bowl, mix ketchup, brown sugar, Worcestershire sauce, garlic and onion.
2. Using an electric skillet or frying pan, brown chops in oil on both sides, seasoning with salt/pepper.
3. Drain chops and return to pan. Pour sauce over chops and bring to simmer.
4. Continue to simmer, uncovered, for 20-30 minutes, or until sauce thickens, turning chops occasionally.
5. If you want the sauce to thicken quickly, remove chops. Mix 2tbsp cornstarch with 1/4 cup cold water. Stir into sauce and boil, stirring constantly for 2-4 minutes
6. Serve with rice, noodles or mashed potatoes.
7. I make a second batch of sauce and simmer in a separate pot until thick, as my family loves the sauce over mashed potatoes.

She is the author of True Brews and Brew Better Beer. This pork chop recipe came from chef Horst Pfeifer of Bella Luna restaurant in New Orleans' French Quarter. He grew up in a small Bavarian farm town Stir in beer, beef consommé, and pepper. Pork loin and real beer normally combine while beurre manié is poured into the meat before serving. Blend cornstarch with small amount of water, stir into sauce, cook until thick and bubbly.

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