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 when we’re visiting places that do sell it. Connecticut
The Yuengling brewery hails from my home state of
Pennsylvania; to be exact. It holds the distinction of being the oldest brewery in the Pottsville, Pennsylvania and is the second largest American-owned brewery . . . second only to the Boston Beer Company, makers of Sam Adams beer. United States
Starting in 1829 the founder David Yuengling, a German immigrant, made beer for thirsty coal miners in
. 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! Pottsville
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
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