Pork chop with mustard and beer sauce

Name: Pork chop with mustard and beer sauce - Anca A.
Ingredients: 6 slices of chop (with or without bone) salt; pepper; crushed garlic; hot sauce; 1 tablespoon of paprika paste; 1/2 glass of white wine 50 grams of margarine 1 box of Knorr nature seasoning with meat mustard (about 2 tablespoons) 1 mini beer 1 box of sweet cooking cream

Meat - Pork chop with mustard and beer sauce by Anca A. - Recipia

I have made this pork chop with mustard and beer sauce several times, especially when I know I need a hearty meal that doesn't keep me in the kitchen for too long. I love that the meat can be marinated overnight, and the next day, I just have to cook it quickly. I have tested the recipe with both bone-in and boneless chops after trying various variations. Quick Info Total time: approximately 3 and a half hours (including marinating) Preparation time: 15-20 minutes (plus at least 2 hours for marinating) Cooking time: approximately 40 minutes Servings: 6 Difficulty: medium Recipe type: hearty lunch or dinner, suitable for a family meal Ingredients 6 slices of pork chop (bone-in or boneless) salt, to taste pepper, to taste crushed garlic hot sauce (optional, depending on preference) 1 tablespoon paprika paste 1/2 cup white wine 50 g margarine 1 packet Knorr “Nature with Meat” seasoning approximately 2 tablespoons mustard 1 mini beer (about 300 ml) 1 carton of cooking cream Preparation Method 1. If the pork chop is not already sliced, cut it into pieces. Season both sides with salt, pepper, crushed garlic, paprika paste, and hot sauce if you like it a bit spicy. Pour the white wine over the meat. Cover the dish and refrigerate for at least 2 hours. I prefer to leave it overnight, but if you're short on time, 2 hours is enough for the flavors to penetrate. 2. Remove the chop from the marinade. Heat a large skillet and melt the margarine. Add the slices of meat to fry over medium heat, browning them on both sides until they develop a light crust. Don’t overcrowd the pan; if all the pieces don’t fit at once, do them in batches. 3. Once the slices are browned and cooked (they shouldn't be dried out, just colored and cooked through), remove them to a separate dish and keep them covered while you prepare the sauce. 4. In the skillet, there will be liquid left from the fat and meat juices. Add all the remaining marinade from the chops (the wine and spices) to this. Sprinkle the contents of the Knorr seasoning packet over the liquid, whisking to avoid lumps. 5. When the sauce is smooth, strain it through a sieve to achieve a fine texture. Then pour it back into the skillet. 6. Add the mustard and mix. Gradually pour in the beer (about 300 ml) and let it simmer for a few minutes over medium heat, stirring continuously. 7. Finally, add the cooking cream. Mix everything together. Return the fried chop slices to the skillet in the sauce and let it simmer on low heat for another 2-3 minutes to combine the flavors. 8. At the end, sprinkle a little freshly ground pepper. I serve the meat immediately while it's still hot. Why I Make This Recipe Often I love this recipe because it doesn't require much attention while the meat is marinating, and the beer and mustard sauce is different from other pork dishes. It can be prepared in advance, is suitable for multiple servings, and the ingredients are easy to find. Tips and Variations Tips If you let the chop marinate overnight, the flavor will be more intense. Don’t cut the meat too thin to avoid drying it out while frying. After adding the cream, don’t let the sauce boil too long to prevent it from curdling. Substitutions The paprika paste can be replaced with hot or sweet paprika, depending on your preference. Margarine can be substituted with butter for a richer flavor. If you don’t have Knorr seasoning, use any mix of dried vegetables or a bouillon cube. Variations This recipe also works with pork neck if you don’t have chops. Instead of pale beer, you can use unfiltered beer or even non-alcoholic beer, though the flavor will be slightly different. Serving Ideas I most often serve the chop with plain white rice. It also pairs well with mashed potatoes or boiled potatoes. Frequently Asked Questions 1. Can I use bone-in chops? Yes, I’ve made it with bone-in chops; just keep in mind that the frying time may increase slightly. It’s important that it’s cooked through. 2. Can I substitute the cooking cream with sour cream? For consistency, cooking cream is preferred. If you use regular sour cream, there’s a risk the sauce may become too sour or curdle when heated. 3. What type of beer do you recommend? Pale beer is the most suitable. I don’t recommend dark or very bitter beers. 4. How long should I marinate the chop if I’m in a hurry? A minimum of 2 hours is sufficient, though overnight is ideal. 5. What can I use if I don’t have Knorr “Nature with Meat” seasoning? You can use any mix of meat or vegetable seasonings. It doesn’t have to be that specific product. Nutritional Values Estimation per serving (out of 6): approximately 420-480 kcal. Protein: 28-32 g, fat: 24-28 g, carbohydrates: 10-14 g (from the sauce, wine, and rice if served with rice). These are rough estimates. The cream and margarine contribute the most fat, while the pork chop adds the main protein. Storage and Reheating It keeps well in the refrigerator, covered, for 1-2 days. The sauce may change texture upon reheating, especially if you used cream. I recommend reheating it over low heat on the stovetop, not in the microwave. If you run out of sauce, add a little milk or cream when reheating. The meat can dry out if kept too long while reheating. This recipe remains practical for when you need a main dish with minimal effort on the day of serving.

Pork chop with mustard and beer sauce

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