Initially I had been a little disappointed about the amount of beer flavor that came through in the marmalade. But paired with these chops, it just sings. The entire combination melds together in pure euphoric bliss. Okay...that is a bit of a ridiculous claim to lay on a piece of pork topped with some preserves. But it WAS damn tasty.
The pork is marinated in an IPA and buttermilk mixture that not only tenderizes the meat, but also imbibes the pork with wonderful citrus and floral notes from the hops. The marmalade pulls out those citrus notes even further. The breading on the pork returns the favor by teasing out hints of hefeweizen in the marmalade.
These chops can certainly stand on their own. But the bitter and sweet citrus on top truly helps them shine.
adapted from The Craft Beer Cookbook by Jacqueline Dodd
4 - 4 oz boneless pork chops
6 oz IPA
6 oz buttermilk
1 tsp onion powder
1 tsp salt, divided
2/3 cup flour
2/3 cup panko
1/2 tsp pepper
pinch of cayenne
Combine the IPA, buttemilk, onion and 1/2 tsp of salt in a large bowl. Add the pork, making sure each chop is fully submerged. Cover and refridgerate for 6-8 hours.
In a shallow bowl, combine the flour, panko, remaining salt, pepper and cayenne. Remove the chops from the marinade. Press each chop into the breading mixture, coating evenly on both sides. Set aside to come to room temperature, 15-20 minutes.
Heat oil in a large skillet over medium heat. Add chops and fry, 4-5 minutes per side or until golden brown and juices run clear.
Serve with a dollop of marmalade.