Milwaukee Pork Chops
Savor the rich, comforting flavors of Milwaukee Pork Chops, a one-skillet wonder that combines succulent bone-in pork chops with a mouthwatering beer-infused gravy. This recipe features a Milwaukee-style lager for that signature depth of flavor, perfectly balanced with caramelized onions, Dijon mustard, and a hint of brown sugar. The pork chops are seared to golden perfection, then simmered in a flavorful mix of beer and chicken broth until tender and juicy. A quick cornstarch slurry thickens the sauce into a silky, savory glaze, perfect for draping over the meat or a side of creamy mashed potatoes. Ready in just 45 minutes, this hearty dish is ideal for weeknight dinners or cozy gatherings, offering a delicious taste of Midwestern comfort.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup beer (preferably a Milwaukee lager)
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the pork chops on both sides with salt, black pepper, and paprika.
Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and sear them for 3-4 minutes on each side, or until golden brown. Remove the chops from the skillet and set aside.
In the same skillet, add the sliced yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and lightly caramelized.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Pour in the beer and chicken broth, scraping the bottom of the skillet to deglaze and release any browned bits. Bring the mixture to a simmer.
Stir in the Dijon mustard and brown sugar until well incorporated.
Return the pork chops to the skillet, nestling them into the sauce. Cover the skillet with a lid, reduce the heat to medium-low, and simmer for 20 minutes, or until the pork chops are fully cooked (internal temperature should reach 145°F or 63°C).
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually stir the slurry into the skillet to thicken the sauce. Cook for an additional 2-3 minutes, or until the sauce reaches your desired consistency.
Taste the sauce and adjust the seasoning with additional salt or pepper, if needed.
Garnish with fresh parsley, if desired, and serve hot with mashed potatoes or your favorite side dish.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4104 mg | 178% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 16.1 g | ||
| Protein | 199.7 g | 399% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3207 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
