Juicy pork chops, potatoes and leeks lightly coated in a beer mustard sauce star in this one-pot meal. Ale is brewed from malt and hops. It’s more flavorful than beer and the color can vary from light to dark amber. This recipe calls for a dark ale. It gives more depth to the sauce.
Leeks look like a giant scallion with broad, dark green leaves that are tightly wrapped around each other. This makes it difficult to clean the dirt from the leaves. The quickest way to clean them is to trim the root end and make 4 to 5 slits from top to bottom. Run the leaves under cold water to reach the dirt trapped between the leave layers.
HELPFUL HINTS:
• Any type of beer can be used instead of ale.
• Dijon mustard can be used instead of coarse-grain mustard.
Ale Soused Pork With Potato And Leeks
Makes 2 servings
2 teaspoons canola oil
2 8-ounce pork chops with bone
2 medium leeks, cleaned and sliced (about 2 cups)
3/4 pound red or yellow potatoes, with skin, sliced
3/4 cup dark ale
2 tablespoons cider vinegar
2 tablespoons coarse-ground mustard
Salt and freshly ground black pepper
2 scallions, sliced
Heat the oil in a nonstick skillet over high heat. Brown chops on both sides, about 2 minutes per side. Remove the chops to a plate and set aside.
Add leeks, potatoes, ale and cider vinegar to the skillet. Reduce heat to medium. Cover with a lid and simmer 10 minutes or until potatoes are cooked. Add the mustard to the skillet and stir around the vegetables to blend well. Return the pork chops to the skillet, cover and simmer 5 minutes or until chops are cooked through. A meat thermometer should read 145 degrees. Add salt and pepper to taste. Divide between 2 dinner plates and sprinkle the scallions on top.
Per serving: 487 calories (22 percent from fat), 12.0 g fat (2.3 g saturated, 5.6 g monounsaturated), 120 mg cholesterol, 43.3 g protein, 44.9 g carbohydrates, 5.4 g fiber, 525 mg sodium.
