Ingredients with Measurements:
- 4 Frankfurter Rippchen (pork chops)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup beer
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon water
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with aluminum foil and brush with olive oil.
3. Season the pork chops with salt and pepper and place them on the prepared baking sheet.
4. Roast the pork chops in the preheated oven for 30-35 minutes, or until the internal temperature reaches 145°F (63°C).
5. While the pork chops are roasting, prepare the beer glaze.
6. In a small saucepan, combine the beer, honey, Dijon mustard, and minced garlic.
7. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 10-15 minutes, or until the glaze has thickened slightly.
8. In a small bowl, whisk together the cornstarch and water until smooth.
9. Add the cornstarch mixture to the beer glaze and whisk until well combined.
10. Continue to simmer the glaze for an additional 5-10 minutes, or until it has thickened to your desired consistency.
11. Once the pork chops are done roasting, remove them from the oven and brush them generously with the beer glaze.
12. Return the pork chops to the oven and roast for an additional 5-10 minutes, or until the glaze has caramelized and the pork chops are fully cooked.
Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat oven to 375°F (190°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 380
Fat: 16g
Saturated Fat: 5g
Cholesterol: 105mg
Sodium: 400mg
Carbohydrates: 20g
Fiber: 0g
Sugar: 18g
Protein: 34g
Substitutions for ingredients:
- You can use any type of beer you prefer.
- Maple syrup or agave nectar can be used instead of honey.
- Grainy mustard can be used instead of Dijon mustard.
Variations:
- You can add chopped herbs, such as thyme or rosemary, to the beer glaze for extra flavor.
- You can also add a splash of Worcestershire sauce or soy sauce to the glaze for a savory twist.
Tips and tricks:
- Make sure to brush the pork chops with the beer glaze generously to ensure that they are fully coated.
- If the glaze is too thick, you can thin it out with a little bit of water or beer.
- To get a nice caramelized crust on the pork chops, broil them for the last few minutes of cooking.
Storage instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pork chops, place them in a baking dish and cover with foil. Bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork chops on a platter with the beer glaze drizzled over the top. Garnish with chopped herbs, if desired.
Garnishes:
Chopped herbs, such as thyme or rosemary, can be used as a garnish.
Pairings:
This dish pairs well with roasted vegetables, such as carrots or Brussels sprouts, and a side of mashed potatoes.
Suggested side dishes:
Roasted vegetables and mashed potatoes.
Troubleshooting advice:
- If the pork chops are not fully cooked after the initial roasting time, continue to cook them until the internal temperature reaches 145°F (63°C).
- If the glaze is too thin, you can simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the pork chops to an internal temperature of 145°F (63°C) to ensure that they are fully cooked and safe to eat.
Food history:
Frankfurter Rippchen is a traditional German dish made with pork chops that are typically boiled or roasted and served with sauerkraut and potatoes.
Flavor profiles:
This dish has a sweet and tangy flavor from the beer glaze, which pairs well with the savory pork chops.
Serving suggestions:
Serve the pork chops with a side of roasted vegetables and mashed potatoes for a hearty and satisfying meal.
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Region: German