Oktoberfest Pork Chops with Mustard and Onion

First, Oktoberfest is not celebrated in October it ends in October, the first weekend actually.  I have no idea why it is in September since the first Oktoberfest took place from October 12^th through the 17^th to celebrate the wedding of then Prince and soon to be King Ludwig I of Bavaria to Princess Therese of Sachsen-Hildburghausen (a small place in what is now Germany).  Possibly they were not on the current calendar. 

Second, it is a great occasion for fantastic food and drink that you can enjoy all year long.

Here is just one of the many recipes from Oktoberfest, pork with mustard and onions.  Fantastic way to liven up the meat.  I don’t usually use pork chops though, I buy my pork in roasts and then cut them up.  Kind of a boneless chop but feel free to do whatever you want.

Ingredients:

o       4 think       Rib pork chops about 2 or 3 pounds

o       1 tsp          Salt

o       ½ tsp         Pepper

o       1 tsp          Dried dill

o       1 tsp          Dry mustard powder

o       1 Tbl          Olive oil

o       1 large       Thinly sliced onion

o       ½ cup        Dark beer (Sam Adams has a good Oktoberfest beer for this)

o       1 1/2 Tbl    Malt, cider, or wine vinegar

o       1 Tbl          Course grained mustard

o       ¾ cup        Sour cream

Chopped fresh dill or chives (optional)

Directions:

1.            Season the chops well with the salt, pepper, dried dill, and dry mustard

2.            Heat the oil in a heavy skillet, about 12 inch) over high heat

3.            Brown the chops for 2 to 3 minutes on each side

4.            Take the chops out and put them on a plate (platter).  Cover them with aluminum foil.

5.            Get rid of all but about 2 tablespoons of fat from the pan

6.            Put the onions in the pan, cover, and cook for 10 minutes or until soft.  Stir occasionally

7.            Return the chops to the pan on top of the onions

8.            Pour in the beer and vinegar

9.            Cover and simmer for about 30 minutes or until the meat is tender

10.        Put the chops back on the plate and cover to keep warm

11.        Add the remaining mustard to the pan and let it reduce to a syrupy consistency

12.        Turn off the heat and stir in the sour cream

13.        Pour the sauce over the chops and garnish with the dill or chives if you wish.