Beer Braised Pork Chops With Mushrooms Recipes

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.

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.

BEER-BRAISED PORK CHOPS

Steps:

• In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add leeks; cook 3 to 5 minutes, stirring frequently, until tender. Remove leeks from skillet; set aside.
• Sprinkle both sides of pork chops with salt and pepper. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add pork; cook 5 to 6 minutes, turning once, until golden brown on each side. Spoon leeks over pork. Pour beer around pork. Heat to boiling; reduce heat to low. Cover; simmer 45 to 50 minutes or until pork is tender. Remove pork from skillet; cover to keep warm.
• In small bowl, stir together flour and 1/4 cup hot juices from skillet. Pour mixture into skillet; cook over medium heat 5 to 6 minutes, stirring constantly with whisk, until gravy is thickened and bubbly.
• Serve gravy over pork chops.

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 BRAISED SIRLOIN CHOPS WITH MUSHROOMS

Steps:

• Place flour, salt and pepper in a bowl.
• Dredge pork chops in this mix.
• Melt butter in skillet over high heat. S.
• ear chops in butter on both sides.
• Remove chops from pan.
• Reduce heat add onion, garlic, mushrooms and thyme; sauté until onions and mushrooms are soft.
• Return chops to skillet, add beer and bring to a boil.
• Reduce heat, cover and simmer for 10-15 minutes or until pork chops are done.

BEER-BRAISED PORK WITH MUSHROOMS

Steps:

• In bowl of slow cooker, whisk beer with soup and barbecue sauce; mixture will be lumpy.
• Remove string from pork and trim off excess fat.
• Place pork in beer mixture.
• Cover and cook until pork is tender, 4 to 5 hours on high or 6 to 8 hours on low.
• Leftovers will keep well, covered and refrigerated, up to 4 days or freeze up to 2 months.