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June 2018
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Pretzel Crusted Beer & Mustard Battered Pork Chops

5 Six Ounce Boneless Pork Chops

1 Cup Bitter Ale, (Beer)

1 Cup Flour

Salt & Pepper to Taste

Nutmeg, Dash of

1 Large Egg

3 – 4 Tbs Spicy Brown Mustard

3/4 Cup (more) Bitter Ale, (Beer)

1/2 Tsp Garlic, Fine Chopped

2 Cups Salted Pretzels, Medium Fine Crushed

2 – 3 Glugs Olive Oil

 

Pour 1 Cup of Beer in a medium mix bowl, set aside

 

In Big Zip Bag shake together the Flour, Salt, Pepper & Nutmeg, set aside

 

Whisk together in a large mix bow; Egg, Mustard, 3/4 Cup Beer & Garlic, set aside

 

Put the Crushed Pretzel in a shallow Bake pan.

 

Heat the Olive Oil in a large heavy skillet for a few minutes.

Working near the stove, Sluice Pork Chops in the Beer now dredge in the Flour Mixture. Next dip all sides in the Egg/ Mustard Mixture and finally place in Pretzels. Push down to adhere Pretzel to Pork, flip and repeat.

 

Place Pork Chops gently in the hot skillet. Brown each side 3 to 4 minutes. Watch so they don’t burn. As Pork Chops are browned place in a Parchment Paper lined Bake Pan large enough to hold all the Pork Chops.

 

When all the Pork Chops have been browned, place the pan in Preheated 375 degree oven. Bake 15 to 20 minutes until done!

 

I served these with ‘Döner Kebab’ Seasoned Broccoli Gratin & Sauteed Apples with Cardamom.

 

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