Pork Chops in Brew
Elevate your dinner game with this hearty and flavorful "Pork Chops in Brew" recipe, where tender, bone-in pork chops are cooked to perfection in a rich, beer-infused sauce. Seasoned with a blend of paprika, salt, and pepper, the pork chops are seared to golden-brown perfection before being simmered in a savory combination of lager or ale, chicken broth, Dijon mustard, and a touch of brown sugar for a hint of sweetness. Enhanced by caramelized onions, garlic, and a thickened sauce for a luscious finish, this dish is a comforting one-pan wonder that’s ready in just 50 minutes. Garnished with fresh parsley, it pairs beautifully with mashed potatoes or roasted vegetables for a satisfying and crowd-pleasing meal. Perfect for weeknight dinners or casual entertaining, this recipe is a must-try for beer lovers and comfort food enthusiasts alike!
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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 olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup beer (lager or ale)
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
Season the pork chops on both sides with salt, black pepper, and paprika. Let them sit for a few minutes to absorb the seasoning.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side until they are nicely browned. Remove them from the skillet and set aside.
In the same skillet, add the sliced onions and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Pour the beer into the skillet, scraping the bottom with a wooden spoon to deglaze and lift up any browned bits. Let the beer simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth, Dijon mustard, and brown sugar. Mix well to combine, and bring the mixture to a simmer.
Return the pork chops to the skillet, nestling them into the liquid. Reduce the heat to low, cover the skillet, and let the chops simmer for 20-25 minutes, or until the meat is tender and cooked through (internal temperature should reach 145°F/63°C).
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the sauce in the skillet and cook for 2-3 minutes until the sauce thickens.
Sprinkle the pork chops with fresh parsley before serving. Serve hot with your choice of sides, such as mashed potatoes or steamed vegetables, and enjoy!
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 4.5 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 510 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.
