Romanian Pork Chops with Beer Sauce (Cotlete Porc Cu Bere)
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Ingredients
| 1/4 cup | pork fat or | | drippings | | 2 to 3 | onions, finely sliced | | 2 to 3 | lg. tart apples, peeled and sliced | | 1 to 2 clove | garlic, chopped | | 4 | thick pork chops | | Salt and pepper |
Beer Sauce
| 2 tbsp. | butter | | 2 tbsp. | flour | | 1 cup | mild beer | | Salt, cayenne pepper | | Finely chopped parsley or | | chives | | 1 tbsp. | brown sugar |
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Instructions
Heat the fat in a pan, spread with half the onions, add the apples, the remaining onion and garlic. Cook gently on top of the stove until the onions are soft and the apples cooked.
In the meantime prepare the chops. With a small knife score them in two or three places around the edges to prevent curling and cook them quickly in a dry pan, or under the broiler until brown on both sides.
When the chops are brown, place them on top of the simmering onions and apples. Sprinkle with salt and pepper, cover and cook over a low heat until the chops are tender (about 30 minutes). Meanwhile prepare the sauce.
Melt the butter, add the flour, stir well to make a roux, then gradually add the beer to make a thickish sauce. Add salt and pepper, parsley or chives, and sugar; stir well.
Serve the chops with the onion and apple mixture on a hot dish; and serve the beer sauce either separately or poured over the chops.
Author's Comments
Bon Appetit Country Cooking, Regional and traditional recipes of Europe and North America.