Ingredients:
4 boneless pork chops, cut 3/4-inch thick ( 1 1/4 lbs.)
1 tablespoon cooking oil
1 cup dark beer or 1 cup stout beer
2 cups parsnips, sliced 1/2-inch to 1-inch thick
2 cups sliced button mushrooms or 2 cups cremini mushrooms
2 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
hot cooked rice (optional)
snipped parsley (optional)
Directions:
In a large skillet cook pork in hot oil over medium-high heat for 8 to 10 minutes or until pork is just pink in center and juices run clear, turning once.
Remove chops; keep warm. Drain off any fat from skillet.
Add beer, parsnips, mushrooms, garlic, brown sugar, mustard, salt and pepper to the skillet; bring to just boiling. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is reduced to desired consistency and vegetables are tender.
Return pork to skillet; heat through.
Serve with cooked rice and sprinkle with parsley, if desired.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.