I found this great recipe on Allrecipes.com and had to give it a try. It was a successful venture and one I would recommend if you like to infuse your pork chops with a more exciting flavor. It’s important to note that the beer you choose to use for your braising can alter the taste of the final product. For the purposes of this recipe, I used a Boulevard Wheat Pale Ale. You may want to experiment with other taste profiles until you find one that suits you.

INGREDIENTS:

4 TBSP all-purpose flour
1/2 TSP kosher salt
1 TSP black pepper
4 boneless pork chops, 1/2 inch thick (NOTE: I used two, bone-in 1 inch thick chops for my version. Times altered accordingly)
1 TBSP butter
1 TBSP olive oil
1 cup beer
2 TBSP red wine vinegar
2 TBSP stone ground mustard
2 TBSP brown sugar
2 TBSP finely chopped fresh rosemary

INSTRUCTIONS:

Mix together the flour, salt and pepper in a dish. Dredge the pork chops until well coated.

Melt the butter in a large skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the pork chops in a single layer. Saute until browned and then flip. When both sides have been browned (about 1 1/2 – 2 minutes each side) remove from skillet to a plate and let rest.

To the skillet add the beer, vinegar, mustard, brown sugar and rosemary. Mix well. Bring to a low boil over medium-high heat. Return pork chops to the skillet, cover and reduce heat to medium-low. Simmer until pork chops are no longer pink in the center and an instant read thermometer reads 145 degrees.

Transfer the chops to a plate. Increase heat to medium and reduce the pan juices in the skillet until thickened, about 2-3 minutes, stirring often. Top pork chops with the sauce.

It’s important to use a thermometer to check the internal temperature of your pork chops. Boneless vs. bone-in chops, varying thicknesses, temperature of meat when you add it to the skillet are factors that can alter the outcome and make times given in recipes a “guide” rather than a “rule.”

Grammy


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