Tom's mother, Dee, gave me this recipe as her contribution to my "calling all recipes" signal for the blog. She says that she (and now Gretchen) make it with great results. So, we gave it a try last week when we got back from our holiday visit with them.
Tom says that it is a keeper. I thought the flavors were excellent and it was very easy to make. But, I am not a fan of boneless pork chops, even after the pounding she recommends. So, I'd try it again with another cut of pork.
Pork Chops with Beer, Cabbage and Apples
adapted from Larry Forgione, Fine Cooking, Feb/March 1998
4 center-cut pork chops, about 1 1/2 inches thick
salt and freshly ground black pepper
3 T. oil
1 red onion, thinly sliced
1 T. Dijon-style mustard
1/2 head Savoy cabbage (about 1 lb.), cored and thinly sliced
8 ounces mushrooms (Dee's addition)
2 tart apples, peeled, cored and cut into 1/2 inch slices
1 cup beer or ale
2 springs fresh thyme or 1/2 t. dried
1/2 cup chicken stock
This is a Larry Forgione (he is now an Iron Chef) recipe, and he suggests serving it with pumpernickel bread. And more beer.