Pork Chops, German Style
Total time: 35 minutes
Braised pork chops, flavored with beer (or wine) and paprika, make a warming dish for cold weather.
- 2 - 4 pork chops, depending on size, 12oz (360gr) total weight
- 1 tbs olive oil
- 4oz (120gr) mushrooms
- 1 onion
- 2 cloves garlic
- 1 tsp paprika
- 1 1/2 tsp thyme
- 1/2 cup (4oz, 120ml) beer you can substitute red wine or more chicken stock
- 1/2 cup (4oz, 120ml) chicken stock
- 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water
- Clean mushrooms, cut in half or quarters if large.
- Peel and thickly slice onion.
- Heat oil in large nonstick skillet over medium high heat.
- Add pork chops and brown, about 5 minutes per side. Remove.
- Reduce heat to medium. Add paprika and sauté briefly, about 30 seconds.
- Add onions and sauté 3 minutes.
- Add garlic and mushrooms and sauté 5 minutes longer.
- Add beer or wine and deglaze pan, stirring up any browned bits.
- Add chicken stock and thyme.
- Return chops to pan, cover, reduce heat and simmer until chops are cooked through and tender, about 15 minutes longer.
- Remove chops and keep warm. Increase heat to medium-high.
- Dissolve cornstarch in water. Add to sauce, stirring until thickened and cleared. Pour over chops and serve.