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Home Cooking: Fan Submitted Recipes

Fan Submitted Recipe:

Seared pork cutlets in a Magic Hat #9 & cider mushrooms sauce


A must try! You will definitely think there is some magic going on when you see how quick and easy it is to make a meal that your friends and family will be asking for again and again. Pork, beer and a mushroom sauce what’s not to love!
This dish has something for everyone; a little bit of spice, a touch of sweetness and a soul satisfying finish. The rich flavors of Magic hat # 9 beer combine perfectly with the cider to make a intensely flavorful sauce that would outdo a sauce made from the finest wine.
Who needs Marsala when you got Magic hat in the house!
Ingredients6 Tablespoons butter
1 small sweet yellow onion (halved & thinly sliced)
1/2pound sliced mushrooms
2 tablespoons all purpose flour
1 tablespoon brown sugar
2 teaspoons granulated garlic
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1/2teaspoon ground rosemary
1/4teaspoon ground cayenne pepper
8 pork cutlets (3 to 4 ounces each)
1 (12 ounce) bottle Magic Hat # 9
1/2cup apple cider
1/4cup heavy cream
1/2teaspoon corn starch
Cooking InstructionsMelt 2 tablespoons of butter in a large skillet over medium-high heat. Add onions and mushrooms. Cook till onion start to caramelize (about 5 minutes). Transfer to a bowl.

In a shallow dish combine flour, sugar, garlic, chili powder, salt, black pepper, rosemary, and Cayenne pepper.

Melt two tablespoons butter in the skillet over medium high heat. Dredge 4 pork cutlets in the flour mixture and place into skillet. Cook until golden brown, about 1 1/2 minutes per side. Transfer the pork to a plate. Add remaining 2 tablespoon of butter to skillet. Repeat with the remaining 4 cutlets. Set the cutlets aside.

Deglaze skillet with Magic Hat #9 beer. Cook for 2 minutes over medium high heat. Add the apple cider and cook an additional 2 to 4 minutes or till sauce reduces in half and starts to thicken. Add the heavy cream and lower heat to a simmer. Stir in the cornstarch, return the mushrooms, onions and pork to the skillet. (Make sure to pour in all of the pan juices). Cook just until heated through, turning to coat. (about 1 minute)
Using tongs, transfer the pork to plates. Spoon the sauce over the pork and serve.

Serves 4 (2 cutlets per serving) , Prep time 5 to 10 minutes. Cook time 16 to 20 minutes
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