Another Pork Chops And Beer Recipes

SAVORY BEER PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat; brown chops on both sides. , Mix ketchup, brown sugar and beer; pour over chops. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 4-6 minutes. Let stand 5 minutes before serving., Freeze option:Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.

PORK CHOPS IN BEER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the ketchup, brown sugar and beer. Mix well and pour into a 9x13 inch baking dish. Place the pork chops over this mixture in the dish.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour, or internal pork temperature reaches 145 degrees F (63 degrees C). (Note: Place foil over pork chops if they start to brown too quickly.)

BEER-BRAISED PORK CHOPS

Steps:

• Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon fat into a small bowl and reserve. Add the onion and thyme sprigs to the skillet and cook until the onion is softened, about 5 minutes. Add the beans and 3/4 cup chicken broth and cook until the beans are tender and most of the broth evaporates, about 5 minutes. Add the cabbage and cook until wilted. Season with salt, pepper and a pinch of red pepper flakes.
• Rub the pork chops with salt, pepper and the chopped thyme, then coat with the flour. Heat 1 tablespoon of the reserved bacon fat in a separate skillet over medium-high heat. Add the pork chops and cook until golden brown, 2 to 3 minutes per side. Remove to a plate. Add the beer and remaining 1/2 cup chicken broth to the skillet and scrape up any browned bits from the bottom of the pan; bring to a simmer. Return the pork to the skillet, reduce the heat to medium low and loosely cover. Cook until the pork is cooked through, 5 to 7 minutes. Remove the pork to a plate and let rest.
• Continue cooking the braising liquid until reduced and thickened, about 6 minutes; swirl in the butter. Divide the bean-cabbage mixture among plates. Slice the pork and add to the plates. Top with the pan sauce, bacon and another pinch of red pepper flakes.

PORK CHOPS WITH BEER

Steps:

• Season pork chops with garlic powder, salt, pepper and Accent.
• In frying pan brown pork chops.
• Remove Pork chops and place in a casserole dish.
• Add beer and celery soup to drippings in frying pan.
• Pour mixture over pork chops and cook in a 350F oven for 1 hour.

PORK CHOPS BRAISED IN BEER

Steps:

• Fry onions until soft, remove to plate.
• Sear both sides of pork chops.
• Put pork chops in baking dish and cover with onions.
• Mix beer with salt and pepper and marjoram; pour over pork chops.
• Cover and bake in 350 degree F oven for 1 1/2 hours.

BEER BRINED PORK CHOPS

Steps:

• Whisk the beer, wine vinegar, corn syrup, mustard, garlic, sage, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add the onion and pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the pork chops and onions from the marinade and set aside on a platter. Drain the marinade through a fine-mesh strainer, discarding the strained liquid. Spread the garlic mixture caught in the strainer over the pork chops. Wrap the onions in aluminum foil.
• Cook the packet of onions and the pork chops on the preheated grill until the pork is no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BEER-BRAISED PORK CHOPS

Steps:

• Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly.
• Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1 1/2 to 2 minutes. Turn pork chops over and cook for an additional 1 1/2 to 2 minutes. Transfer pork chops to a plate.
• Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a 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, 10 to 12 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.