Drunken Pork Chops

Well another evening for a pinterest recipe and two willing guys to try it out!  The recipe called for Rice or Mashed Potatoes to to accompany the pork chops but I thought Riced Potatoes would be pretty tasty.  We had Shoepeg corn, toasted English Muffin Bread and the guys had a salad.  This recipe is worth making again.  (Possibly with chicken or venison).

Drunken Pork Chops

5-6 Pork chops (bone in or boneless - I used 2 of each)
salt & pepper to taste
1 bottle of beer (the darker the better - I used Nordeast because that was the darkest we had)
1/2 cup brown sugar
1/3 cup ketchup

Put a little bit of olive oil in the bottom of a skillet. Season the chops with salt and pepper and brown both sides. While pork chops are browning, combine beer, ketchup, and brown sugar in a bowl. Pour sauce mixture over the pork chops and simmer for 40-45 minutes. Remove pork chops and thicken the sauce a bit. In a small cup, combine 1 TBSP of cornstarch in 1/4 cup of water. Whisk into boiling sauce.  Put pork chops back in the thickened sauce, flip to coat. Serve over mashed potatoes or rice (or riced potatoes).