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Bluemoon Chops and crispy fryed egg noodles

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4 to 6
Total:
1 Rating 

Ingredients (8)

  • 6 pork chops[ CENTER CUT PORK CHOPS}
  • 1bottle of Bluemoon Beer
  • 1 Cup of flour
  • 1 Package of Wide Egg Noodles
  • 1/3 teaspoon salt
  • A Few fresh Parshley Sprigs [ APX.10 TO 12}
  • 6 to 8 Slices of real lemons
  • 1/3 teaspoon of pepper
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Bluemoon Chops and crispy fryed egg noodles

Coat 6 pork chops with the flour; brown in the oil until golden brown. keeping remaining pork drippings in the oil in the same skillet you brown the pork chops in; fry the wide {precooked egg noodles in the same skillet that you fryed the pork chops in; brown the precooked egg noodles on both sides until brown on both sides.Place about 1/3 Bluemoon beer into the skillet; raise heat to high cook for about one minute ;turning the noodles over after about a minute.Place; browned noodles and browned cooked pork chops onto a dinnerplate and garnish with fresh parsley sprigs and a slice of lemon and a little paprikia on top of the dish.

Instructions

  1. 1Heat about 1/2 cup of canoila oil in a large skillet. Coat the pork chops with the flour ;fry in skillet until brown
  2. 2Cook; the package of wide egg hoodles; drain any excess water off. Brown the cooked egg noodles in the same pan; that you just fryed your pork chops in; saving all of the pork drippings that came off of chops; when cooking.
  3. 3Brown egg noodles on both sides until brown; {on both sides};Add the 1/3 cup of BLUEMOON BEER; into pan with browned noodles ;raise heat to high; and cook on high heat turning noodles over ;for about 4 minutes.
  4. 4Remove the noodles from the skillet; and place the browned noodles onto a dinnerplate; place one of the browned /cooked pork chops on the side; by the noodles on the plate. Top with the fresh parsley; salt and pepper; and you can sprinkle with some paprika if you like.
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