Pork Chops Braised in Beer
Transform your weeknight dinner with these irresistibly tender Pork Chops Braised in Beer, a flavorful dish that combines rustic comfort with gourmet flair. Perfectly seared bone-in pork chops are gently simmered in a rich, savory sauce crafted from lager or ale, caramelized onions, garlic, Dijon mustard, and a hint of fresh thyme. This one-pan wonder is braised low and slow until the chops are fall-off-the-bone tender, and the sauce is luxuriously thickened. Garnished with fresh parsley, this hearty recipe is ideal for pairing with mashed potatoes or crusty bread to soak up every last drop of the luscious beer-infused gravy. With simple ingredients and a timeless cooking technique, this dish is a must-try for fans of rich, comforting meals. A perfect recipe for pork lovers, this dish will fill your kitchen with irresistible aromas and your table with smiles.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons flour
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 12 ounces beer (lager or ale)
- 1 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 3 sprigs fresh thyme sprigs
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the pork chops dry with paper towels, then season both sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper.
Lightly dredge the pork chops in the flour, shaking off the excess.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Transfer the pork chops to a plate and set aside.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the sliced onion and cook for 5-7 minutes, stirring occasionally, until softened and golden.
Add the minced garlic and cook for another minute until fragrant.
Pour in the beer, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits.
Add the chicken broth, Dijon mustard, thyme sprigs, bay leaf, and the remaining 0.5 teaspoon of kosher salt. Stir to combine.
Return the pork chops to the skillet, nestling them into the liquid. Bring the mixture to a gentle simmer, then cover the pan with a lid.
Reduce the heat to low and braise the pork chops for 45 minutes, flipping them halfway through the cooking time.
After 45 minutes, remove the lid and allow the sauce to reduce slightly for about 5-10 minutes. Discard the thyme sprigs and bay leaf.
Taste the sauce and adjust seasoning if needed. Serve the pork chops with the sauce spooned over the top.
Garnish with chopped parsley and serve hot with your choice of sides, such as mashed potatoes or crusty bread.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 422 mg | 18% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.5 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 523 mg | 11% | |
*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.
