Blue Moon Over Smithfield Virginia – Beer-Mushroom Sauce (for pork chops)
4 tablespoons flour
2 tablespoon butter or margarine
8 ounces mushrooms, sliced
1 teaspoon thyme
16 ounces(2 cups) Blue Moon beer, room temperature
8 boneless pork center loin chops (1 1/2 inch thick)
Melt butter in a large nonstick skillet over medium-high heat.
Lightly flour chops and brown quickly on both sides and them remove pork chops.
Add mushrooms and thyme and sauté 1 minute.
Return chops to skillet, add Blue Moon beer and bring to boil.
Cover and simmer for 12 to 15 minutes.
Tonight, I’m serving with sautéed yellow and green squash and a fresh garden salad.