Wednesday, July 20, 2011

Beer is proof that God loves us and wants us to be happy

Yuengling is one of my all-time favorite beers.  If you know me, you know how much I like beer so that’s saying something. 

The problem is . . . and it’s only a small problem . . . is that it’s not available in New England.  In order for us to have it, we have to haul a couple cases back to Connecticut when we’re visiting places that do sell it.

The Yuengling brewery hails from my home state of PennsylvaniaPottsville, Pennsylvania to be exact.  It holds the distinction of being the oldest brewery in the United States and is the second largest American-owned brewery . . . second only to the Boston Beer Company, makers of Sam Adams beer.

Starting in 1829 the founder David Yuengling, a German immigrant, made beer for thirsty coal miners in Pottsville.  In the 1940’s Yuengling was a struggling company barely making ends meet.  Now it’s sells 1% of the country's beer.  And for good reason . . . it’s outstanding beer!

Yuengling, pronounced ying-ling,  is German for "young man"; which is appropriate considering that it’s a family owned company that changes ownership by the offspring of the previous owner. However, currently there are no more young men to carry on the family tradition -- only young women.  The current owner is training his four daughters the ins and outs of the brewing buiseness and one day they will take over . . . will the brewery then change it’s name to Yuengdame?

Just askin’  . . .


Yeungling Drunken Pork Chops

5-6 Pork Chops- Bone-In Or Boneless, Your Choice
Salt And Pepper To Taste
1 Bottle Of Beer (The Darker The Beer, The More Flavorful The Sauce. I Used Yeungling Black And Tan. 1/2 Cup Brown Sugar
1/3 Cup Ketchup
Bread Crumbs

Marinate the pork chops in the beer overnight (or longer)

Put a little bit of extra virgin olive oil in the bottom of a skillet. Coat the chops in the bread crumbs.  Reserve the beer.

Brown 10-15 minutes on each side.

While pork chops are browning, combine beer, ketchup, and brown sugar in a small saucepan. Bring to boil and turn down to a simmer.

Remove pork chops from the pan.  Add the sauce and thicken the sauce a bit. In a small cup, combine 1 TBSP of cornstarch in 1/4 of water. Stir to combine and add to boiling sauce, whisk so no lumps form.

Serve over mashed potatoes or rice. And top with the thickened sauce

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