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. 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)
3⁄4 pound red or yellow potatoes, with skin, sliced
3⁄4 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].