Romanian Pork Chops with Beer Sauce (Cotlete Porc Cu Bere)

1. 1

   Heat the fat in a pan, spread with half the onions, add the apples, the remaining onion and garlic.

2. 2

   Cook gently on top of the stove until the onions are soft and the apples cooked.

3. 3

   In the meantime prepare the chops.

4. 4

   With a small knife score them in two or three places around the edges to prevent curling and cook them quickly in a dry pan, or under the broiler until brown on both sides.

5. 5

   When the chops are brown, place them on top of the simmering onions and apples.

6. 6

   Sprinkle with salt and pepper, cover and cook over a low heat until the chops are tender (about 30 minutes).

7. 7

   Meanwhile prepare the sauce.

8. 8

   Melt the butter, add the flour, stir well to make a roux, then gradually add the beer to make a thickish sauce.

9. 9

   Add salt and pepper, parsley or chives, and sugar; stir well.

10. 10

    Serve the chops with the onion and apple mixture on a hot dish; and serve the beer sauce either separately or poured over the chops.

* Per serving · 4 servings · Values may vary.

No additional tips available.