Belgian Pork Chops Recipes

BELGIAN PORK CHOPS

Steps:

• Coat the chops with seasoned flour. Heat oil in frying pan and cook chops for 3 minutes on each side. Peel and thinly slice onions. Add to pan and cook for 5 minutes. Pour in beer and stock, season and simmer for 15 minutes. Meanwhile, trim sprouts and cook in boiling water till just tender. Drain well, toss with butter and keep hot. Remove chops from pan and place on warmed serving plate. Surround with sprouts. Mix corn flour with a little cold water and add to pan. Bring to the boil and cook for 2 minutes. Pour sauce over chops.

SMOKED PORK LOIN CENTER CUT CHOPS IN BELGIAN ALE MARINADE

Steps:

• Combine all the ingredients for the BBQ Blend.
• In a shallow glass or ceramic casserole whisk together the beer, sugar, salt, oil, vinegar, tarragon, allspice berries, and several grinds of the All-American BBQ Blend. Mix well and add the pork chops, massaging and turning them once in the marinade to coat well. Cover and place in the refrigerator for 4 to 5 hours, turning once half way through.
• Remove the meat about 30 minutes before putting on the barbeque to come up to room temperature. Place the apple wood chunks and rosemary sprigs on to soak and start about 15 pounds of charcoal. Place a hotel pan with water in it under the grill where the meat will be smoking to add moisture to the smoke and catch the drips of fat. When the coals are good and white hot, and you have blown on them a few times to stoke the fire, spread them out and add a few drained wood chunks at a time to the hot coals. Be careful not to put the fire out. You should start with only half of the total amount of wood chunks. Stoke the fire some more and close the top to the BBQ. Open the flue and chimney cap.

PORK CHOPS & MUSTARDY BUTTER BEANS

Steps:

• Heat 1 tbsp of the oil in a saucepan. Add the onion and fry over a medium heat for 10 mins, or until softened. Add the garlic and cook for 1 min. Stir through the butter beans and stock and bring to a simmer. Add the spinach. Cover and cook for 3 mins or until the spinach is wilted.
• Blitz the mixture using a hand blender for 10 secs, leaving some chunky, whole beans. Stir through the crème fraîche and mustard and season generously, then simmer for 3 mins to thicken. Set aside.
• Season the pork chops on both sides. Heat the remaining oil in a non-stick pan over a medium-high heat. Hold the chops on their sides with a pair of tongs to brown the fat. Cook each one on either side for 7 mins or until cooked through. Spoon the beans onto plates, slice the pork and arrange on top.

BELGIAN PORK CHOPS

Steps:

• Coat the chops with seasoned flour.
• Heat oil in frying pan and cook chops for 3 minutes on each side.
• Peel and thinly slice onions.Add to pan and cook for 5 minutes.Pour in
• beer and stock, season and simmer for 15 minutes.
• Meanwhile, trim sprouts and cook in boiling water till just tender. Drain well, toss with butter and keep hot.
• Remove chops from pan and place on warmed serving plate. Surround with sprouts.
• Mix corn flour with a little cold water and add to pan. Bring to a boil and cook for 2 minutes.
• Pour sauce over chops.

BELGIAN PORK CHOPS

Steps:

• Coat the chops with seasoned flour. Heat oil in frying pan and cook chops for 3 minutes on each side. Peel and thinly slice onions.Add to pan and cook for 5 minutes.Pour in beer and stock, season and simmer for 15 minutes. Meanwhile, trim sprouts and cook in boiling water till just tender. Drain well, toss with butter and keep hot. Remove chops from pan and place on warmed serving plate. Surround with sprouts. Mix corn flour with a little cold water and add to pan. Bring to a boil and cook for 2 minutes. Pour sauce over chops.

BAVARIAN PORK CHOPS

Steps:

• Lightly flour 4 pork chops; brown in a little butter. Add sliced mushrooms and onion to pan and stir in 8 ounces beer or apple juice.
• Bring to a boil, cover and lower heat. Simmer 8 minutes; season with salt and pepper to taste, and serve.