Beer Braised Pork Chops

Beer Braised Pork Chops

Suggested Pairing: German pilsner or your favorite pinot noir

  • 1 TBSP olive oil
  • 1 TBSP olive oil
  • 4 boneless pork chops ¾- 1 inch thick
  • 2 cups beer of choice
  • 1/3 cup flour
  • 2 TBSP balsamic vinegar
  • 1 tsp kosher salt
  • 2 TBSP stone ground mustard
  • 1 tsp ground black pepper
  • 3 TBSP brown sugar
  • 2 TBSP butter
  • 1 TBSP minced fresh rosemary

Rub pork chops with olive oil.  Combine flour, salt, and pepper in resealable plastic bag, add pork chops and coat thoroughly.

Melt butter in cast iron pan or large skillet over medium-high heat, add olive oil and heat until sizzling.  Add chops and sear until browned on each side, 1 ½-2 mins per side.  Transfer chops to a plate.  

*If your pan is not large enough to accommodate all 4 pork chops at once, sear them in batches and add more oil or butter if needed.

Reduce heat to medium, add beer, vinegar, mustard, brown sugar, and rosemary.  Bring to a boil and return pork to the pan, cover and reduce heat to medium low.  Simmer about 10 mins until chops reach 145-150.

Transfer chops to a plate and keep warm.  Increase heat to medium and boil pan juices until thickened, stirring often, about 3 mins. 

Top pork chops with sauce.  I served with acorn squash gnocchi and sautéed green beans. (Serves 4)

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