Pub Pork
Savor the ultimate pub-inspired comfort food with this rich and hearty Pub Pork recipe! Juicy pork chops are perfectly seared to golden-brown perfection, then simmered in a flavorful sauce made from dark beer, caramelized onions, Dijon mustard, and a touch of brown sugar for a luscious, slightly sweet finish. This one-pan recipe is a crowd-pleasing dish that brings the warm, cozy flavors of your favorite pub right to your table. Perfectly tender and infused with robust flavors, it’s easy to prepare and pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread to soak up every last drop of the mouthwatering sauce. Whether you're hosting a casual dinner or craving a comforting meal, Pub Pork promises a satisfying bite every time!
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper (freshly ground)
- 1 large Yellow onion (sliced thinly)
- 3 pieces Garlic cloves (minced)
- 12 ounces Dark beer (such as stout or porter)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons Brown sugar
- 2 tablespoons Butter (unsalted)
- 2 sprigs Fresh thyme (optional for garnish)
Instructions
Season the pork chops on both sides with 1 teaspoon of salt and the black pepper. Set aside.
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes per side until golden brown. Remove the pork chops from the pan and set aside.
Lower the heat to medium and add the butter to the same skillet. Once melted, add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the onions become soft and caramelized.
Add the minced garlic to the skillet and cook for 1 more minute until fragrant.
Pour in the dark beer, scraping the bottom of the pan to deglaze and release any browned bits. Stir in the Worcestershire sauce, Dijon mustard, and brown sugar until fully combined.
Return the pork chops to the skillet, nestling them into the sauce. Spoon some sauce over the top of each chop. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes or until the pork is tender and cooked through, reaching an internal temperature of 145°F (63°C).
Taste the sauce and adjust seasoning with more salt if needed. Optionally, remove the lid during the last 5 minutes to thicken the sauce slightly.
Garnish with fresh thyme sprigs, if using, and serve the pork chops with the sauce and onions spooned over the top. Pair with mashed potatoes, roasted vegetables, or crusty bread for a pub-style feast!
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 4408 mg | 192% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 28.5 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 205 mg | 16% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2047 mg | 44% | |
*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.
