Pretzel Breaded Sixth Glass Pork Chops

   It may have been a little ambitious for a couple of amateur foodies, but last Saturday we decided to develop our own pork chop recipe. After thumbing through tons of online recipes, I couldn’t find a one that seemed just right. I was frustrated that there were really only two options for pork – marinated or breaded. I was frustrated because I wanted both in one chop! So I took some of the best things from all the recipes I read, evaluated what was already in the fridge, experimented a little and ended up with the recipe below for Beer-Marinated, Pretzel Encrusted Pork Chops.

• 2 pork chops

• 2 cups Boulevard Smokestack Series Sixth Glass
• 
½ medium white onion, diced

• 3 cloves garlic, diced

• 4 Tablespoons butter

• 2 Tablespoons Worcestershire Sauce
• 
1 tablespoon dry mustard powder
• 
Salt to taste

• 4 cups pretzel sticks

   Sautee the onion and garlic in a sauce pan on medium heat. Add the butter and slowly pour in the beer to avoid too much foam. Add the Worcestershire sauce, mustard powder and salt. Remove from heat when the liquid begins to simmer. Continue to stir. Let the Beer Marinade return to room temperature.

   Using a fork, poke holes on the pork chops on both sides so the marinade can be absorbed by the meat. Place the pork chops in a small Tupperware and pour the marinade on top. Make sure the liquid covers all sides of the meat. Place a lid on the Tupperware and place in a refrigerator for 4-5 hours.

 
LEFT: The Boulevard Sixth Glass in a sauce pan with onions and garlic. RIGHT: Applying the pretzel breading to the pork chops.

   When you are ready to cook the pork chops, preheat the oven to 350 degrees. Pull the chops out of the fridge and gently wipe away any onions or garlic that may stick to the meat. Take the pretzel sticks and grind them in a blender or food processors until they are small and about the consistency of bread crumbs. Place the pretzel breading on a plate and gently place the pork chops in the pretzels, covering all sides with the breading. Place on a sheet in the oven for about 40-45 minutes.


Sauerkraut and potatoes - marinating in Boulevard Pale Ale


Sauerkraut in a Pale Ale bath

   We served our pork chops with gold potatoes and sauerkraut (also marinated in beer) and a Cabernet-Merlot blend wine. The pork chops were incredibly juicy and the pretzels added a little bit of texture without becoming too tough. You could taste the caramelized onion and sweetness of the beer in every bite of the pork. I was really quite impressed with our experiment. As it turns out you can have pork both ways!


Pretzel Breaded Sixth Glass Pork Chops!

The finished product: Pretzel Breaded Sixth Glass Pork Chops!

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