Pork Chops with Beer
Elevate your dinner table with these succulent Pork Chops with Beer, a richly flavorful dish that combines rustic simplicity with gourmet flair. Perfectly seasoned and pan-seared bone-in pork chops are simmered in a savory beer-infused sauce made with caramelized onions, garlic, Dijon mustard, and aromatic herbs like thyme and bay leaf. The result is tender, juicy pork chops drenched in a deeply flavorful sauce that’s perfect for pairing with mashed potatoes or crusty bread to soak up every last drop. Ready in under an hour, this hearty recipe is both comforting and sophisticated, making it ideal for a cozy family meal or an impressive dinner party entrée. Search no further for the ultimate beer-braised pork experience!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, thinly sliced
- 3 cloves garlic cloves, minced
- 12 ounces beer (lager or ale)
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Pat the pork chops dry with a paper towel. Season both sides of the pork chops with salt, black pepper, and paprika.
Sprinkle the pork chops with flour on both sides, patting gently to ensure even coverage. Shake off any excess flour.
In a large skillet or sauté pan, heat the olive oil and butter over medium-high heat until the butter is melted and the mixture is hot.
Sear the pork chops in the pan for 3-4 minutes per side, or until golden brown. Remove the chops from the pan and set them aside on a plate.
In the same pan, add the sliced onion and sauté for 5-7 minutes, stirring frequently, until soft and caramelized.
Add the minced garlic to the onions and cook for an additional 1 minute until fragrant.
Pour the beer into the pan, scraping the bottom of the pan with a wooden spoon to deglaze and release all the browned bits. Bring the mixture to a simmer.
Stir in the chicken broth, Dijon mustard, thyme, and the bay leaf. Mix well to combine.
Return the pork chops to the pan, nestling them into the sauce. Spoon some of the sauce over the chops to coat them.
Reduce the heat to low, cover the pan, and let the chops simmer for 30 minutes, turning them halfway through the cooking time.
After 30 minutes, remove the lid and let the sauce reduce slightly for 5-7 minutes, if desired, to thicken the consistency.
Remove the bay leaf and discard it. Taste the sauce and adjust the seasoning with salt and pepper, if necessary.
Serve the pork chops hot, spooning some of the rich beer sauce over the top. Garnish with fresh parsley, if desired. Pair with mashed potatoes, rice, or a side of vegetables for a complete meal.
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3764 mg | 164% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.0 g | ||
| Protein | 202.2 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3291 mg | 70% | |
*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.
