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Add a photoThis recipe is slightly adapted from Epicurious (Gourmet Live 2011). I confess that I'm not a big fan of Guinness beer, because I find it a tad bitter. However, in the spirit of St. Patrick's Day, I couldn't resist making a glaze with Guinness, brown sugar and coriander. The recipe was originally called Guinness Glazed Lamb Chops, but I settled for pork chops. I have to say that I love Guinness beer this way! The glaze had a beautiful balance of sweet and a slight flavor of molasses. We loved this, served with Irish Colcannon (Mashed potatoes with cabbage, bacon and onion). This is a keeper glaze that can be made up to three days ahead of time.
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Ingredientes
- 2 cups (16 ounces) Guinness stout
- 1/2 cup packed light brown sugar
- 1 1/2 tablespoons coriander seeds, crushed
- 1/2 teaspoon black peppercorns, crushed
- 4 bone-in pork chops*, medium thickness
- NOTE: 16 Rib lamb chops can be used for this recipe, too
- For the Colcannon:
- 3 large russet potatoes, peeled and cut into quarters
- 4 ounces sliced bacon, cut into ½-inch dice
- 6 green onions, thinly sliced
- 1 small head cabbage, thinly sliced
- ½ to 1 cup milk, scalded (I use 1/2 cup milk and 1/2 cup heavy crea)
- ¼ cup butter, melted
- Salt and pepper to taste
Direcciones
- Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes.
- Strain through a fine-mesh sieve into a bowl and discard solids.
- Preheat broiler.
- Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan.
- Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. NOTE: I use a meat thermometer to check for doness-- Lamb about 140F and Pork about 145-150F.
- Transfer chops to a platter and drizzle with reserved glaze.
- For the colcannon:
- Cook potatoes in a pot of salted water until fork tender. Drain well.
- Saute bacon until almost crisp. Add green onions and saute another minute.
- Add cabbage and cook until barely tender.
- Put drained hot potatoes through a ricer or mash with potato masher.
- Slowly stir in hot milk until potatoes reach the desired consistency.
- Add butter and cabbage mixture.
- Salt and pepper to taste.
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