Beer is proof that God loves us and wants us to be happy

Yuengling is one of my all-time favorite beers.  If you know me, you know how much I like beer so that’s saying something. 

The problem is . . . and it’s only a small problem . . . is that it’s not available in New England.  In order for us to have it, we have to haul a couple cases back to Connecticut when we’re visiting places that do sell it.

The Yuengling brewery hails from my home state of Pennsylvania;  Pottsville, Pennsylvania to be exact.  It holds the distinction of being the oldest brewery in the United States and is the second largest American-owned brewery . . . second only to the Boston Beer Company, makers of Sam Adams beer.

Starting in 1829 the founder David Yuengling, a German immigrant, made beer for thirsty coal miners in Pottsville.  In the 1940’s Yuengling was a struggling company barely making ends meet.  Now it’s sells 1% of the country's beer.  And for good reason . . . it’s outstanding beer!

Yuengling, pronounced ying-ling,  is German for "young man"; which is appropriate considering that it’s a family owned company that changes ownership by the offspring of the previous owner. However, currently there are no more young men to carry on the family tradition -- only young women.  The current owner is training his four daughters the ins and outs of the brewing buiseness and one day they will take over . . . will the brewery then change it’s name to Yuengdame?

Just askin’  . . .

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Yeungling Drunken Pork Chops

5-6 Pork Chops- Bone-In Or Boneless, Your Choice

Salt And Pepper To Taste

1 Bottle Of Beer (The Darker The Beer, The More Flavorful The Sauce. I Used Yeungling Black And Tan. 1/2 Cup Brown Sugar

1/3 Cup Ketchup

Bread Crumbs

Marinate the pork chops in the beer overnight (or longer)

Put a little bit of extra virgin olive oil in the bottom of a skillet. Coat the chops in the bread crumbs.  Reserve the beer.

Brown 10-15 minutes on each side.

While pork chops are browning, combine beer, ketchup, and brown sugar in a small saucepan. Bring to boil and turn down to a simmer.

Remove pork chops from the pan.  Add the sauce and thicken the sauce a bit. In a small cup, combine 1 TBSP of cornstarch in 1/4 of water. Stir to combine and add to boiling sauce, whisk so no lumps form.

Serve over mashed potatoes or rice. And top with the thickened sauce