I’M BACK!!!
Meagan finally decided to let me take over the blog for a night, although I haven’t had much time after our move and all. It seems like every night I get home there’s something to be done around the house. Oh the joys of home ownership. I don’t know if Meagan was tired of cooking or just wanted a good hearty meal…..regardless I took the opportunity and ran with it.
Her parents are still here for one more week so I wanted to cook something more traditional to suite their tastes. There’s nothing better then a nice thick pork chop with sautéed mushrooms and onions. Did I mention it wasn’t chicken!?!?! We’ve had our fair share of that lately so I went with the other white meat.
This is a very simple recipe that anyone can do. The best part is I used a little Shiner Blonde to add some flavor to these chops……and you can drink it too!!!!! If you haven’t noticed, I’m a big lover of all things Shiner. One glance in my fridge and you quickly notice all the blue bottles of Shiner Blonde. I figure if I include enough Shiner in my recipes, they might let me be a personal spokesperson one of these days.
ENJOY!!
Preheat the oven to 375 Degrees
Begin by heating a frying pan with 1 Tbs of olive oil in a frying pan over medium heat. I used an All-Clad but a non-stick or cast iron pan would work.
Now add the onions and cook until they are tender. Then add the mushrooms and allow them sauté for a few minutes until tender. Once both have cooked, add the garlic and sauté one more minute.
Remove from pan and set aside. Depending on how much oil is left, add another 1/2 to 1 Tbs of the olive oil to the pan and allow to heat up. Just make sure the pan is fully coated to get an even sear.
Now mix the flour, salt and pepper in a small bowl then set aside.
Dredge the pork chops in the flour mixture and place them on the frying pan. You will cook them for approximately 2-3 mins on each side or until golden brown. To keep the chops from sticking, I would pour 1 Tbs of Shiner into the frying pan as each side cooked (I cooked two chops at one time). Once both sides have been browned, place them in the oven to finish cooking through. This will take between 10-15 minutes. This is the part where you get to finish the the rest of the beer.
While the pork chops are finishing in the oven, pour 1/3 cup of water into the frying pan to deglaze it.
Stir the pan while it simmers to loosen up the crisp particles in the frying pan.
Once the pan is deglazed, toss the onions and mushrooms back into the pan and simmer in the sauce on low until the pork is finished. You may have to add more water depending on how thick the sauce ends up. This is best served over the top of the pork chops.
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Pork chops look outstanding. Nice job. One question, you mention Shiner Blonde in your story, but your recipe has Shiner Bock, does it matter which one? I’m with you, I love Shiner (except that Ruby Grapefruit one). Really like the Shiner Blonde Light. Last week we grilled some brats and used a sauerkraut Shiner Bock beer bath. I think you’d like it, check it out on my site.
Thanks for the job well done! We did use the shiner blonde beer but the regular shiner bock beer will work just as well. I haven’t seen the grapefruit kind yet.
This looks amazing! What could I substitute the Shiner Bock with? I live in UAE, doubt we get that here.
I would try to substitute it with a light beer not something to dark.