This pork chop recipe is perfect for a weekend dinner. You are guaranteed to have moist, succulent pork after preparing this dish in the method described.
You Will Need
6
Pork Chops (outside fat trimmed away)
3/4 cup Flour
12 oz Beer (preferably lager)
1 cup Chicken Stock (hearty, not weak)
1 cup Chopped Tomatoes
1 tbs Italian Parsley (Flat Leaf)
1 tsp Tarragon
1 tsp Mixed Herbs
1 med Chopped Onion
3 cloves Chopped Garlic
2 oz. Olive Oil
2 pinches Ground Pepper
2 pinches Sea Salt
1 Large Ziploc Bag
Preheat oven to 320°F. Next, take your casserole pot and put in the beer, chopped tomatoes, chopped onion, chopped garlic, chicken stock, mixed herbs, flat leaf parsley, and tarragon. Give it all a mix and set aside.
The second step is to put your flour, sea salt, and pepper in your Ziploc bag and give it a couple of good shakes. Now take your chops and coat them with the flour, one by one, by putting them in the Ziploc bag and giving a few good shakes on each piece.
The third step is to put your oil in your frypan and turn the heat on high. Wait until the frypan is really hot and sear pork chops around 45 seconds on each side.
Now take your chops and put them in your baking dish, put the cover on and put dish in the oven. Bake at 320°F for 100 minutes. Take the cover off your baking dish around 15 minutes before the end. Ensure that you give it a stir or two during cooking.
At the end of it all you will have succulent pork and a gorgeous gravy that you can use for the meal or freeze for another time.
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