HAPPY WORLD NUTELLA DAY!!! Is it awkward that I’m not posting about any Nutella recipes today? I used up like almost all my Nutella when I made these Nutella chips, so I can’t even whip something up on the fly. Oh well.
One thing: I GOT INTO NYU! Ridiculously excited. Like jumping up and down, screaming, crying on the phone to my mom (who assumed I got rejected), dancing and ordering chicken wings and fries, that type of excited. It’s a better program than I could ever hope for, and it means that chances are I’ll be staying here on the East Coast!! I’m so super excited that I’ve already started casually perusing Craigslist for apartments on the LES. So obviously TC is all testy because he’s still hoping that I’ll get into Yale and stay. But Yale doesn’t release decisions for another couple of weeks, and… to be perfectly honest, it would be really great to go back to New York again. Whatever. EXCITED.
Okay now on to a better and tastier thing, which manifests itself in the form of our dinner last night. A week ago or so, I saw someone mention honey beer chicken and was kind of like, what is this. But then I googled it and it seems like an actual thing, and I got super intrigued. Last night I finally made it but with pork chops (’tis all we had).
The official verdict is that this is amazing. Is beer and honey a common combination? Why hasn’t anyone ever mentioned this to me? I don’t like beer so I expected something really beer-y and not that tasty because the sauce isn’t simmered for hours like braises. But it actually came out quite pleasant, and the sweetness from the honey and the tang from the dijon and fish sauce really bring this stuff to life here.
I skimmed a couple of beer and honey chicken recipes, just to get a hang of the idea. Then I added a bunch of Asian-y ingredients because we like that sort of stuff and we have too many birds eye chili peppers lying around (man those things are spicy)! Enjoy this over mashed potatoes, or over rice if you’re like us and can’t bear to skip rice for even one silly meal. For the record, I think the sauce would be divine over mashed potatoes.
Beer and Honey Pork Chops
What you need:
- 2 pork chops, preferably bone-in but I used boneless
- 2 cloves garlic, minced
- 1/4 cup beer
- 1/2 tbsp honey
- 1 tbsp Maggi sauce (or soy sauce, or Worcestershire sauce)
- 1 tsp dijon mustard
- 1 tsp fish sauce (optional)
- 1 birds eye red chili pepper, minced (keep the seeds if you like this spicy - which I do)
- 1 stalk scallions, thinly sliced
How to do it:
- Generously rub salt and pepper on pork chops and allow it to sit for an hour, or 15min if you’re in a hurry.
- On medium high heat, sear pork chops until both sides are golden brown and internal temperatures reach around 140 degrees. Mine takes around 5-6 minutes on either side, but it really depends on the thickness of your pork chop.
- Remove pork chops from the pan and allow it to sit. Meanwhile, toast garlic and chili pepper in the pan just used to sear the pork chops.
- Deglaze the pan with beer and then reduce heat to medium low. Add honey, Maggi sauce, mustard, and fish sauce (if using). Stir well to combine, and allow the mixture to reduce until it thickens, about 5-10min.
- Return the pork chops into the pan and coat with the beer and honey sauce. Allow this to continue simmering until the sauce has become thick, almost like a glaze.
- Serve with sprinkled scallions on top.