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!

[1]

Best pork chops ever! [2]

Submitted by corey [1] on Fri, 02/20/2009 - 23:34.

These were the best pork chops I've ever had. The pretzel breading was excellent, not as crunchy as I would've thought (thankfully). It all went perfect with the pale ale sauerkraut and boiled potatoes.

YUM! [3]

Submitted by mellow (not verified) on Tue, 02/24/2009 - 13:21.

YUM!

NEEDS MORE BACON!!! [4]

Submitted by Anonymous on Mon, 03/02/2009 - 21:05.

just kidding, great recipe. I'm always looking for ways to get more beer in my diet! =)
keep up the good work!

I would've never thought to use [5]

Submitted by Anonymous on Tue, 02/24/2009 - 16:54.

I would've never thought to use pretzels as a breading! I'd assume they would be too dry and crunchy but this sounds like it worked out just fine. I'll have to try it some time!

Cheers!

THOSE LOOK DELISH! [6]

Submitted by Anonymous on Wed, 02/25/2009 - 00:34.

THOSE LOOK DELISH!

so... much... beer... [7]

Submitted by Anonymous on Fri, 02/27/2009 - 11:28.

I don't know if I like the idea of soaking everything in beer. The pictures make it look delicious so I'd certainly try it, but if I were making this I'd go for a red wine sauce and a very thin cracker breading. Good work, hope to see more recipes like this!

These sound really good! I bet [8]

Submitted by gjw (not verified) on Wed, 03/04/2009 - 10:10.

These sound really good! I bet the meat was really caramelly after soaking in that dark beer, oh it sounds sooooo good! please put up more recipes like this!

Looks Great [9]

Submitted by Bob (not verified) on Wed, 03/04/2009 - 22:57.

Will be trying this out Friday night. Is there anything special you do for the potatoes and kraut? Just toss them in a slow cooker and let them simmer for a couple hours?

Potatoes [10]

Submitted by Sarah [11] on Thu, 03/05/2009 - 10:26.

We just threw the potatoes and kraut in the crockpot with the juice from the kraut and a bottle of beer. It did take the potatoes several hours to get soft.