爱尔兰啤酒猪扒Pork Chops in Beer

用盐和胡椒粉腌猪扒。Sprinkle salt and pepper the on both sides of the chops.

以热油煎猪扒，每面煎约2分钟至黄即盛出。Heat oil in a skillet until very hot. Sear the chops on both sides, about 2 minutes per side, until brown. Remove the chops and set aside.

把大葱炒至软身，然后把煎猪扒放在大葱上面，倒入黑狗啤酒、鸡高汤、黄糖和水果醋，加盖焖煮约30分钟至肉软。Sauté the onions in the pan until soft. Place the chops on top of the onions, then pour the beer, chicken stock, brown sugar and vinegar over them. Cover and simmer until the chops are tender, about 30 minutes.

取出猪扒，加入芥末酱，继续煮至汁稠，试味后熄火，加入鲜奶油。Remove the chops from the pan, stir in the mustard and reduce the sauce. Adjust the seasonings as needed (you may need more vinegar). Remove from the heat. Stir in the cream.

把酱汁淋在猪扒上，撒上青葱粒，围上熟芥兰花即可上桌。Serve the chops plated with the sauce and garnished with chopped spring onions and some steamed vegetables on the side.