Dinner in Minutes: Ale and mustard sauce flavor pork |
Food & Drink

Dinner in Minutes: Ale and mustard sauce flavor pork

Juicy pork chops, potatoes and leeks lightly coated in a beer mustard sauce star in this one-pot meal. (MCT)

Juicy pork chops, potatoes and leeks lightly coated in a beer-mustard sauce star in this one-pot meal. Ale is brewed from malt and hops. It’s more flavorful than beer, and the color can vary from light to dark amber. This recipe calls for a dark ale. It gives more depth to the sauce.

Leeks look like a giant green onion with broad, dark-green leaves that are tightly wrapped around each other. This makes it difficult to clean the dirt from the leaves. The quickest way to clean them is to trim the root end and make 4 to 5 slits from top to bottom. Run the leaves under cold water to reach the dirt trapped between the leaf layers.

Ale-Soused Pork With Potato and Leeks

2 teaspoons canola oil

2 8-ounce pork chops with bone

2 medium leeks, cleaned and sliced (about 2 cups)

34 pound red or yellow potatoes, with skin, sliced

34 cup dark ale

2 tablespoons cider vinegar

2 tablespoons coarse-ground mustard

Salt and freshly ground black pepper, to taste

2 green onions, sliced

Heat the oil in a nonstick skillet over high heat. Brown the chops on both sides, for about 2 minutes per side. Remove the chops to a plate and set aside.

Add the leeks, potatoes, ale and cider vinegar to the skillet. Reduce the heat to medium. Cover the skillet with a lid and simmer for 10 minutes or until the potatoes are cooked. Add the mustard to the skillet and stir around the vegetables to blend well. Return the pork chops to the skillet, cover and simmer for 5 minutes or until the chops are cooked through. A meat thermometer should read 145 degrees. Season with salt and pepper. Divide between 2 dinner plates and sprinkle the green onions on top.

Makes 2 servings.

Nutrition information per serving: 487 calories, 12 grams fat (2 grams saturated), 120 milligrams cholesterol, 43 grams protein, 45 grams carbohydrates, 5 grams dietary fiber, 525 milligrams sodium


• Any type of beer can be used instead of ale.

• Dijon mustard can be used instead of coarse-grain mustard.

Linda Gassenheimer is a food writer for the Miami Herald. Write to her in care of Living, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA, 15212, or email [email protected].

TribLIVE commenting policy

You are solely responsible for your comments and by using you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.