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Old 05-21-2015, 12:55 AM   #131
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Originally Posted by taxlady View Post
What does that mean?
Um... I'm pretty sure that it means you and whoever washes the dishes share the beer.
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Old 05-21-2015, 01:08 AM   #132
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Originally Posted by RPCookin View Post
Um... I'm pretty sure that it means you and whoever washes the dishes share the beer.
Probably. I don't want to share beer with my (mechanical) dishwasher.
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Old 05-21-2015, 03:06 PM   #133
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Originally Posted by Aunt Bea View Post
I would split the beer with the dishwasher and use apple or currant jelly, a knob of butter, some whole grain mustard and a splash of stock, water or wine to deglaze the pan, sort of a Cumberland sauce.
I have some currant jelly that I got to make a rhubarb cake and was thinking about using it with the excessive amounts of pork chops I got (BOGO packs). I was thinking about mixing it with water (and maybe raisins, but that might be too much, I don't know) and using it as...not sure of the name, a kind of glaze, I think - just warming it in a pan with water and dumping it over them after I cut slits in them. I thought it might be tasty and help with the dryness.

Now I want to try your thing.

That currant jelly is fantastic. Never had that before. I am all the time saying to myself, "How could I have missed out on this all these years?" :)
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Old 05-21-2015, 05:45 PM   #134
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Originally Posted by Dawgluver View Post
Have never had apple ale, but apple anything goes well with pork chops. I'd give it a shot, Maelinde, and let us know how it turns out!

Definitely brown the chops first.

I sure will! I do tend to prefer browning the chops first as well. I'm excited to try this next week.

I love apple with pork, too. Something magical occurs when marrying apple & pork.
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Old 05-21-2015, 05:50 PM   #135
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Originally Posted by GotGarlic View Post
Is the cheap beer something you would enjoy on its own? If not, I wouldn't cook with it. Just like with wine, you want a flavor you like to be imparted into the food. If you don't want to drink it, you won't want to eat it, either
Randy drinks cheap beer... I, however, do not. Love the Redd's Apple Ale, though. It is nice and slightly sweet as ales tend to be.

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Originally Posted by GotGarlic View Post
And Dawg is right about browning the meat first. Then add the ale and scrape up the browned bits on the bottom of the pan and simmer for a bit. When the chops are done, remove to a plate and cover with foil to rest. I'd then add some mustard and chicken broth to the pan and simmer to reduce, then pour this sauce over the chops to serve.
That's how I tend to cook chops. Randy likes to marinate and grill them, and his are quite good. I prefer them in the pan on the stove with good beer or apple juice. This time I'm trying it with the Redd's. I'm hoping they will turn out as good in reality as they sound in my head. <grin>
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