Double Bock Pork Chops Recipe
Recipe for thick bone-in pork chops simmered in a double-bock mustard sauce.
Less than 1 hour. Serves four.
4 thick bone-in pork chops
2 cups of German Style Dopplebock beer
2 Tablespoons of grainy German mustard
1 lb wide egg noodles
Smoked Hot Paprika
Fresh Ground Pepper
Season the pork chops with salt, pepper, and smoked paprika.
Sear chops in a medium depth frying pan lightly coated in olive oil over medium-high heat. About 2 minutes per side.
Drain oil and fat from pan.
Mix mustard with the beer and pour over the chops. Bring to a light boil and turn heat down to simmer.
Cover and simmer the chops for about 40 minutes.
Pull chops out and mix the beer liquid with one pound of cooked egg noodles.
Serve each chop on top of a bed of the sauce-coated egg noodles with a few twist of fresh ground pepper.