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.
Ingredients: [‘boneless pork chops’, ‘cooking oil’, ‘dark beer’, ‘parsnips’, ‘button mushrooms’, ‘garlic cloves’, ‘brown sugar’, ‘dijon-style mustard’, ‘salt’, ‘black pepper’, ‘cooked rice’, ‘parsley’]
Quantity of Ingredients: [“4 boneless pork chops, cut 3/4-inch thick (1 1/4 lbs.)”,”1 tablespoon cooking oil”,”1 cup dark beer or 1 cup stout beer”,”2 cups parsnips, sliced 1/2-inch to 1-inch thick “,”2 cups sliced button mushrooms or 2 cups cremini mushrooms”,”2 garlic cloves, minced “,”1 tablespoon brown sugar”,”1 tablespoon dijon-style mustard”,”1/4 teaspoon salt”,”1/8 teaspoon black pepper”,” hot cooked rice”,” snipped parsley”]
Number of Servings: 4
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.’]