This is decidedly not vegan. It’s pigtacular. It’s porkalicious. It’s also got beer in it (not that any of the vegans I know are beer-averse). And it’s got a great name – courtesy its inventor, Citrus and Candy. I changed it a bit from the original, halving it and shredding the pork instead of serving up a whole pork chop in a bowl of soup.
I used an IPA for the beer, and I don’t know if it’s a function of what beer you use or what, but the beer flavour is still pronounced even after cooking, so if you don’t like beer, don’t make this. If you do like beer, however, get your favourite kind – since you’ll be able to taste the flavour of it at the end, don’t be cautious about using the good stuff in the recipe – and go to town.
Pig and Beer
1/2 tbsp butter
2 lbs pork chops – for me, this was about 4 pork chops
1 yellow onion, diced
3 cloves garlic, minced
2 strips bacon, sliced into strips
1 bottle beer – I used an IPA, like I said, and I think that’s a good choice
4 cups chicken stock
2 sprigs worth of thyme
1/2 tbsp worcestershire sauce
1/2 tsp paprika (I wound up not halving this measurement, and do you know why? Because my 1/4 tsp measuring spoon was in the dishwasher. I am that lazy.)
3 waxy potatoes, peeled and cut into bite-sized chunks
Melt the butter and heat the oil in a big pot.
Crank up the heat to relatively high and sear the pork chops a few minutes per side, until golden and crispy.
Take the pork chops out and set them aside.
Lower the heat back down to something reasonable and add in the onion, garlic, and bacon.
Saute for 5 minutes or until the bacon is cooked and the onions are softened.
Pour in the beer and stock (I felt super cheffy because I was pouring one from each hand) and deglaze the pot as best you can.
Pop the chops back in as well.
Bring to a boil.
Turn down to a simmer and add the thyme, worcestershire sauce, and paprika.
Let it simmer for 1 hour and 45 minutes, turning the chops every now and again.
Add the potatoes and cook for another 30 minutes or until the potatoes are tender.
With 2 forks, shred the pork chops – not super pulled pork shreddy, big chunks are ok – and I did this right in the pot, but if that’s awkward, just take them out and do it on a plate and put them back in.
If you took the pork out, put it back in until it’s heated through; otherwise, you’re ready to eat right now!
It’s much more souplike initially; the liquid was almost entirely absorbed when we went after the leftovers the next day.