Pale Ale Gingered Pork Chops Recipes

MARCI'S GINGER ALE PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• Buy Chops 1" thick.
• Coarsely chop the walnuts.
• Sprinkle ground ginger all over the pork chops.
• Melt the butter in a large skillet, and brown the chops over medium-high heat, 2-3 minutes per side.
• Transfer the chops to an oven-proof baking dish.
• Add the ginger ale, fresh ginger, and crystallized ginger to the skillet, and cook over high heat for 2-3 minutes.
• Pour this over the chops, put it in the oven and bake for 30 minutes.
• Sprinkle the walnuts and raisins over the chops and bake an additional 15 minutes.
• Transfer the chops to a serving platter and keep warm.
• Add the cream to the baking pan and place it over high heat.
• Cook, scraping up the brown bits, until the sauce is reduced and thickened, about 2 minutes.
• Pour over the chops and serve immediately.
• NOTE: Since the crystallized ginger is rather expensive, look for it in an Asian food store, where it should be less than a supermarket.
• ENJOY!

GINGER PORK CHOPS

Steps:

• Broil pork chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and soy sauce until smooth. stir in the honey, garlic and ginger. Bring to a boil; cook and stir for 1 minute or until thickened. Drizzle over the pork chops. Sprinkle with green onion.

PORK CHOPS IN GINGER ALE

Steps:

• 1. In a skillet, saute onions in 1/8 cup of butter over medium heat until golden brown. Remove onions and place in a 2 qt. oblong baking dish. In the same skillet, brown chops in remaining 1/8 cup butter over medium heat.
• 2. Remove chops and place on top on onions. Sprinkle with brown sugar. Blend chili sauce and flour together in a small bowl; add ginger ale, mix and pour over chops. Sprinkle generously with salt & pepper, cook in preheated 350^ oven for 1 hour or until chops are tender.

GINGER-ALE MARINATED PORK TENDERLOIN

Steps:

• In a large non-reactive baking dish, place the pork loin.
• In a medium bowl, combine the ginger ale, soy sauce, 1/2 cup of the juice and all the vanilla, honey, ginger, the onion, garlic, cardamom, and red pepper flakes. Pour over the pork, cover tightly and refrigerate 12 to 24 hours, turning occasionally.
• Preheat the oven to 350 degrees F.
• Remove the meat from the marinade and reserve. Pat the roast dry with kitchen towels, season lightly with salt and freshly ground black pepper, and place in a roasting pan. Cook uncovered until an instant-read thermometer registers an internal temperature of 155 degrees F, about 1 hour.
• Remove the roast from the oven and place on a platter. Tent with aluminum foil and let rest for 10 to 15 minutes before carving.
• Meanwhile, pour any remaining marinade into a medium saucepan and bring to a boil. Cook at a brisk simmer for 5 minutes. Place the roasting pan over 2 burners over medium-high heat. Add the remaining 1/2 cup sherry and cook, stirring to deglaze the pan. Pour the juices into the saucepan with the remaining marinade. Add the chicken stock and cook until reduced by almost half. Whisk in the butter and remove from the heat. Adjust the seasoning to taste. Strain into a sauceboat or decorative bowl.