Pub Pork
In england and ireland, pub grub" merits respect that bar food on this side of the atlantic rarely achieves. The best pub grub is found in the countryside."
Steps
In a large skillet cook pork in hot oil over medium-high heat for 8 to 10 minutes or until pork is just pink in center and juices run clear , turning once.
Remove chops.
Keep warm.
Drain off any fat from skillet.
Add beer , parsnips , mushrooms , garlic , brown sugar , mustard , salt and pepper to the skillet.
Bring to just boiling.
Reduce heat.
Simmer , uncovered , for 15 minutes or until liquid is reduced to desired consistency and vegetables are tender.
Return pork to skillet.
Heat through.
Serve with cooked rice and sprinkle with parsley , if desired.
Ingredients
boneless pork chops, cooking oil, dark beer, parsnips, button mushrooms, garlic cloves, brown sugar, dijon-style mustard, salt, black pepper, cooked rice, parsley