Bavarian Pork Roast with Skin
INGREDIENTS:
4 Boneless pork sirloin chops
2 To 3 garlic cloves -- minced
2 tb Cooking oil -- divided
1/2 c Seasoned flour
1/2 lb Mushrooms -- sliced
1 bn Scallion -- sliced
1/2 ts Thyme
1 cn Beer -- room temperature
1 tb To 2T sour cream -- optional
4 Boneless pork sirloin chops
2 To 3 garlic cloves -- minced
2 tb Cooking oil -- divided
1/2 c Seasoned flour
1/2 lb Mushrooms -- sliced
1 bn Scallion -- sliced
1/2 ts Thyme
1 cn Beer -- room temperature
1 tb To 2T sour cream -- optional
In 1 tablespoon of oil, saute garlic; then lightly flour pork and brown until golden. Remove pork and set aside. In same skillet, add another tablespoon of oil; saute scallions and mushrooms. Return pork to pan; sprinkle with thyme. Add 8-12 oz beer, depending on thickness of cut; bring to boil (the alcohol evaporates and leaves a "malt" flavor, so thedarker the brand, the better). Cover and simmer 8 minutes for thin, 15-20 minutes for thick. Spoon sauce over meat to serve. For a richer sauce, add 1-2 tablespoons sour creamjust before serving. From Ann Conway