Prep time: 10 minutes
Cook time: 50 minutes
Melissa Miller of Davis was hoping to find some recipes that were lost over the last few years that possibly came from The Bee or from Raley's. One was for pork chops cooked with beer, mustard and onions. Terri Malkinson of Sacramento found this recipe in a Raley's advertisement and it sounds like a match for Miller.
4 thick-cut pork loin rib chops
2 tablespoons Dijon mustard
1 teaspoon dried dill or 1 tablespoon fresh
Salt and pepper, to taste
1 tablespoon olive oil
1 medium onion, thinly sliced
¾ cup lager beer
1 tablespoon vinegar
½ cup sour cream
Fresh dill, garnish
Brush chops with mustard and sprinkle with dill, salt and pepper. Heat oil in heavy skillet and brown chops on both sides. Remove and set aside. Add onion to pan and sauté. Reduce heat and place chops back in pan and carefully pour beer and vinegar over the top. Cover and simmer for about 30 minutes. Transfer the chops and onion to a platter and keep warm. Cook liquid until it is reduce to a syrupy consistency. Remove from heat and stir in sour cream. Pour over chops and garnish with chopped fresh dill.
Per serving, using lean 6-ounce/serving, bone-in chops: 313 calories; 28 grams protein; 7 grams carbohydrates; 17 grams fat (7 saturated, 8 monounsaturated, 2 polyunsaturated); 87 milligrams cholesterol; 553 milligrams sodium; 1 gram fiber; 2 grams sugar; 50 percent calories from fat.