I have a confession: I think pigs are pretty much one of the tastiest things ever created. Oh how I love bacon. And pork belly. And pork tenderloin. And… well, you get the point.
The beer plays a huge role in the flavor of this dish, so this is not the time to buy Miller Lite or PBR, unless you just really love it. I used a Newcastle, and next time I might go for something even darker. The richer, nuttier flavor is heavenly with the pork. Also, might as well get something that you’ll enjoy finishing off while cooking. No sense in letting good beer go to waste, right?!
Beer Braised Pork Chops
- 4 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 4 boneless pork chops, preferably 1/4 to 1/2 inch thick
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup beer
- 2 tablespoons red wine vinegar
- 2 tablespoons stone ground mustard
- 2 tablespoons brown sugar
- 2 tablespoons finely chopped rosemary
In a large, plastic zip-top bag, mix flour, salt, and pepper. Add the pork chops, and shake to coat thoroughly. In a large skillet over medium-high heat, melt butter. Add olive oil and heat until sizzling. Add the pork chops in a single layer. Saute until brown on one side, approximately 2 minutes. Turn the pork chops and add the remaining ingredients. Mix well. (I actually mixed all of the remaining ingredients beforehand, and simply poured it all in at once, which I recommend.) Bring mixture to a boil, then reduce heat and simmer for 12 minutes. Remove pork chops to a plate. Increase temperature in skillet to medium and boil pan juices until thickened, whisking often. Top pork chops with pan sauce.