Drunken Pork Chops Add Spirit to Your Cooking

Beer is not just for drinking and even if you're not a beer fan it actually does add a lot of depth to the flavor profiles of many dishes such as meats, chilies, soups, etc...Plus your food deserves a little 'spirit' just as much as you do. 

Here's my quick, simple, delicious and budget-friendly recipe for my drunken pork chops. Serve this with your choice of rice, pasta and veggies and you'll be the hero of the kitchen.

What You'll Need:

• Loin cut pork chops, the thicker the better, bone in or out; your preference
• Olive oil
• a few pats of butter, salted
• large Vidalia onion, chopped
• large gala or fuji apple, peeled, cored and chopped
• 1.5 bottles of beer, I suggest using our very own Ipswich Ale (FYI, Haley's Wine & Spirits sells 12 packs of Ipswich at the lowest price in the state - 11.99)
• salt/ pepper to taste
• 1/4c sour cream
• parsley as garnish

How You'll Do It:

• Fry the pork chops in oil and butter in a saute pan, brown on both sides; then remove and place in a casserole/ baking dish
• In the same saute pan as the pork (to keep the juices) fry your onion and apple together for about 8 minutes; pour in the beer and season with salt and pepper
• Pour the above sauce mixture over the pork chops, cover and bake on 350 for about 30 minutes or until cooked through to desired doneness (tip - Pork IS a meat that can be served Medium Rare)
• Remember, we eat with our eyes; not just our tummys so make it look good and taste good altogether. To serve, place pork chops on the plate and spoon the sauce, apple and onion mixture over the chops and top with sour cream and a sprig of fresh parsley.