betway电子竞技俱乐部

2双肋猪排（总计约3磅），修剪和法国
2 12盎司。瓶德国啤酒，例如慕尼黑啤酒节；根据需要更多
Kosher salt
1/4 packed cup dark brown sugar
1/4杯苹果醋
1 tsp. crushed juniper berries
1 tsp. black peppercorns
1/4 cup plus 3 Tbs. olive oil
3 oz. (6 Tbs.) unsalted butter
8盎司。切成薄片的混合蘑菇，例如牡蛎，shiitake，Cremini和Maitake（约4杯）
1/2杯排水的酸菜
1 small apple, such as Gala or Honey Crisp, peeled and cut into small dice, (about 1/2 cup)
Freshly ground black pepper
1/2 cup grated Emmentaler
1-1/2 cups seeded rye bread, lightly toasted and cut into 1/2-inch cubes
1/4杯通用面粉
2 cups lower-salt chicken stock
2汤匙。切碎的新鲜莳萝
1/2 tsp. spicy brown mustard, such as Kosciusko

Calories (kcal) : 840
Fat Calories (kcal): 530
Fat (g): 59
饱和脂肪（G）：21
Polyunsaturated Fat (g): 5
单不饱和脂肪（G）：29
胆固醇（MG）：160
Sodium (mg): 760
Carbohydrates (g): 25
Fiber (g): 3
Sugar (g): 5
Protein (g): 49

准备

在每个双章的侧面切一个5到6英寸的水平缝隙，然后在切口内部上下摆动刀，形成一个宽敞的口袋。
Reserve 1/2 cup of beer. In a large saucepan over medium heat, combine the remaining beer with 2 cups of water, 1/4 cup salt, the brown sugar, vinegar, juniper berries, and peppercorns, stirring gently until the salt and sugar dissolve, about 1 minute. Remove the pan from the heat, and allow the brine to cool to room temperature, then transfer to a large heavy-duty zip-top plastic bag. Add the chops, and expel as much air as possible as you seal the bag. Refrigerate for a minimum of 8 hours or up to 24 hours.
In a large skillet, heat 3 Tbs. of the oil and 3 Tbs. of the butter over medium-high heat. Add the mushrooms and cook, stirring once or twice, until they begin to brown, about 7 minutes. Using a slotted spoon, transfer half of the mushrooms to a small bowl. Transfer the remaining mushrooms to a medium bowl and combine with the sauerkraut, apple, 1/4 tsp. salt, and 1/4 tsp. pepper. Let cool to room temperature, then toss with the cheese and bread.
Remove the pork chops from the brine and pat dry. Pack the stuffing, evenly dividing it into the two chops and pressing it firmly into the cavity as you go. Thread two or three toothpicks through each side of the opening to seal. Season both sides of each chop generously with salt and pepper.
Position a rack in the center of the oven and heat to 375°F.
Heat the remaining 1/4 cup of oil in a large skillet over medium-high heat, and sear the chops, in batches if necessary, while spooning oil from the pan over the bone to baste until each side is deep golden brown. Then, using a pair of tongs, lift the chops to sear the sides, about 5 minutes total. Place the chops in a roasting pan, transfer to the oven, and cook until an instant-read thermometer inserted near but not touching the bone registers 135°F, 15 to 30 minutes. Transfer to a serving platter, remove the toothpicks, and tent with foil for 10 minutes.
同时，将烤盘放在两个燃烧器上，将其添加到两个燃烧器上，然后添加剩余的3汤匙。黄油。当黄油融化时，从锅底刮擦所有棕色碎片。将面粉撒在锅中。不断搅拌，加入剩余的1/2杯啤酒，然后煮约2分钟。慢慢将约1/2杯的鸡肉汤倒入锅中，同时猛烈地搅拌。它变稠后，再搅拌另外1/2杯。在剩余的汤料中搅拌，加入预留的蘑菇，将肉汁用中火煮沸，然后煮熟，搅拌，直到酱汁变稠，约8分钟。用1/2茶匙的季节。盐，1/4茶匙。 pepper, the dill, and mustard, and serve with the stuffed chops.