Golden Ale Pork Chops is an adaptation of the Pan-Seared Pork Chop originally served at Baltimore brewpub Sisson's Restaurant and Brewery. Maryland's original brewpub post-Prohibition, Sisson's closed in 2003.
The dish's creator was Sisson's Executive Chef - Bill Aydlett.
INGREDIENTS
- 2 10 oz pork chops
- 4 oz butter, cubed
- 6 oz demi glaze or reduced veal stock
- 4 oz Clipper City Gold Ale (original recipe called for Sisson's Marble Ale)
- 4 sprigs rosemary
- 2 medium new potatoes
- roasted mixed vegetables
1. Pan saute pork chops in 2 oz butter to desired doneness. Remove and sear to finish under the broiler.
2. Prepare sauce by combining demi glaze, Gold Ale, 2 sprigs rosemary. Over medium heat, reduce by half, stirring often. Add salt and pepper to taste. Swirl in remaining butter and cook over medium-low heat until thickened.
3. Plate pork chops and spoon sauce over. Serve with grilled new potatoes and roasted vegetables. Garnish with sprigs of rosemary.
