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 COMMENT:
Oktoberfest began in 1810 when King Joseph Maximilian the First
of Bavaria decided to celebrate his marriage to princess Theresa
of Saxony in royal style. He was to have a grand race in a beautiful
meadow that he named for his new bride. Originally it was meant
to be an elegant celebration, but with flowing beer and the cheerful
and joyful Bavarian character, it quickly became the party to end
all parties. Here in America we continue the tradition of this German
holiday with good food, cold beer and great fun.
INGREDIENTS:
- 4 pork chops
- 3 cups sliced onions
- ½ cup flour
- 2 tbsps vegetable oil
- ½ cup diced celery
- ¼ cup diced green bell peppers
- 1 tbsp minced garlic
- 1 cup room temperature German beer (i.e., Beck's Dark)
- 1½ cups hot beef broth
- salt and black pepper to taste
METHOD:
Season pork chops with salt and pepper. Dredge chops in flour, shaking
off any excess. Reserve 2 tbsps of flour. Heat oil in a large skillet
over medium-high heat. Fry pork chops 3 minutes on each side. Remove
chops from skillet and set aside. Sauté onions, celery, bell
pepper and garlic for 5 minutes. Add reserved flour and stir into
vegetable mixture. Pour in beer and beef stock. Return chops to
the skillet, reduce heat to medium, cover and simmer for 1 hour
or until chops are tender. Season with salt and pepper to taste.
Serve with your favorite German side dishes such as potato salad,
boiled potatoes, cabbage or Brussels sprouts.
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