Ale, mustard add depth to easy pork dish

HELPFUL HINTS

- Any type of beer can be used instead of ale.

- Dijon mustard can be used instead of coarse-grain mustard.

COUNTDOWN

- Prepare all ingredients.

- Make dish.

SHOPPING LIST

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 2 8-ounce pork chops with bone, 2 medium leeks, 3/4 pound red or yellow potatoes, 1 bunch scallions, 1 bottle cider vinegar, 1 12-ounce bottle dark ale and 1 jar coarse-ground mustard.

Staples: Canola oil, salt and black peppercorns.

Juicy pork chops, potatoes and leeks lightly coated in a beer mustard sauce star in this one-pot meal. Ale is brewed from malt and hops. It’s more flavorful than beer and the color can vary from light to dark amber. This recipe calls for a dark ale. It gives more depth to the sauce.

Leeks look like a giant scallion with broad, dark green leaves that are tightly wrapped around each other. This makes it difficult to clean the dirt from the leaves. The quickest way to clean them is to trim the root end and make four to five slits from top to bottom. Run the leaves under cold water to reach the dirt trapped between the leaf layers.

Ale Soused Pork with Potato and Leeks

2 teaspoons canola oil

2 8-ounce pork chops with bone

2 medium leeks, cleaned and sliced (about 2 cups)

3/4 pound red or yellow potatoes, with skin, sliced

3/4 cup dark ale

2 tablespoons cider vinegar

2 tablespoons coarse-ground mustard

Salt and freshly ground black pepper

2 scallions, sliced