Happy June to everybody!
I can't even believe we're on the 6th month of the year already -- the 6th month I've lived in California!
This week's cookbook is actually from a blogger I love. Jackie Dodd -- aka The Beeroness -- has a blog I'm always genuinely excited to see show up in my Bloglovin' feed. I randomly discovered she had written a cookbook, and since I had an Amazon gift card, burning a hole in my pocket, I bought it immediately.
(Note: I wasn't paid or anything to say how awesome Jackie is or how much I love her blog, although once, she favorited a tweet I posted about one of these recipes.)
I had no idea how extensive the world of beer is, and I'm still not convinced I used the right kind of beer (except in the case of Wednesday's recipe, but I'll get to that). I thought that Trader Joe's would have any kind of beer I'd ever need for any of these recipes. Spoiler alert: There is more to life and beer than Trader Joe's.
If you're not a huge fan of beer, I promise, the taste isn't overpowering. I imagine, though, that instead of beer, if you're really opposed to it, you could use beef broth or chicken broth or something. But just trust me on the beer.
IPA-Marinated Pork Chops with Stout Cherry Sauce
From The Craft Beer Cookbook
1 cup IPA beer
1 cup buttermilk
1 tsp. onion powder
1 tsp. salt, divided
4 boneless pork chops
1 cup panko breadcrumbs
1 cup flour
1/2 tsp. pepper
1 tsp. cayenne (just use a pinch if you don't like spicy things)
3 Tbsp. unsalted butter
1 large shallot, sliced
2 cups pitted dark, sweet cherries (I bought a bag of them frozen because I couldn't find fresh ones)
1/3 cup stout beer (I forgot to use the stout and just used the same IPA. It was fine, but stout would have been better)
1/2 tsp. black pepper
3 Tbsp. olive oil
Combine the cup of IPA, buttermilk, onion powder, and 1/2 tsp salt. Add the pork chops, cover, and marinate in the refrigerator for at least 6-8 hours. Mine marinated for many more hours, since it sat overnight, and then throughout the next day -- just make sure it's 6-8 minimum.
In a large bowl, combine the breadcrumbs, flour, remaining salt, pepper, and cayenne. Toss the chops in this mixture until well-coated. Place the pork chops in a glass dish (or on parchment or wax paper) and allow to sit at room temperature for 20 minutes.
To make the sauce, melt the butter in a saucepan over medium heat. Add the shallots and cook until softened, 5 minutes or so. Add the cherries, stout (Or IPA if you're like me and forgot), and black pepper. Cook, stirring occasionally, until the sauce has thickened.
(The recipe says this will only take about 15 minutes, but I cooked the sauce while frying the pork chops after the 15 minutes was up. Just keep an eye on it until it's at the consistency you like.)
To cook the pork chops, heat the oil in a large skillet over medium-high heat. Fry each pork chop until it's golden brown on each side and the internal temperature has reached at least 145°F.
Serve the pork chops topped with the cherry sauce.
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