Beer Braised Pork With Mushrooms Recipes

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BALSAMIC BEER BRAISED PORK ROAST



Balsamic Beer Braised Pork Roast image

An easy recipe for the tastiest pork roast that is fork tender.

Provided by Amy Johnson

Categories     Main Dishes

Time 3h10m

Number Of Ingredients 9

3 tablespoons of vegetable oil
4 pound boneless pork butt roast*
12 ounces beer
3 tablespoons balsamic vinegar
2 teaspoons salt
2 teaspoons black pepper
2 teaspoon garlic powder
2 teaspoons oregano
1/4 cup brown sugar

Steps:

  • Preheat oven to 450-degrees F.
  • In a dutch oven (or an oven safe heavy bottomed pan with tight-fitting lid), heat oil over medium-medium high heat.
  • When oil is rippling, brown pork roast a couple of minutes on each side.
  • Whisk together beer, balsamic vinegar, salt, pepper, garlic powder, oregano, and brown sugar; pour over pork roast.
  • Cover and bake in 450-degree F oven for 15 minutes, then lower oven temperature to 300-degrees F and continue to bake for another 2 hours and 45 minutes.

BRAISED PORK LOIN CHOPS



Braised Pork Loin Chops image

An easy herb rub gives sensational taste to boneless braised pork chops that can be cooked on the stovetop in minutes. The meat turns out tender and delicious. -Marilyn Larsen, Port Orange, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 garlic clove, minced
1 teaspoon rubbed sage
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
3/4 cup dry white wine or apple juice
1 tablespoon minced fresh parsley

Steps:

  • Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan., In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 218 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 351mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

BEER-BRAISED PORK CHOPS



Beer-Braised Pork Chops image

This is a quick and easy recipe that results in tender and flavorful pork chops.

Provided by BARNETTCB

Categories     100+ Everyday Cooking Recipes

Time 30m

Yield 4

Number Of Ingredients 11

4 tablespoons all-purpose flour
½ teaspoon salt
1 teaspoon ground black pepper
4 boneless pork chops, 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 fresh rosemary

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.

Nutrition Facts : Calories 311.7 calories, Carbohydrate 17.4 g, Cholesterol 66.6 mg, Fat 13.3 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 4.9 g, Sodium 439 mg, Sugar 6.6 g

BEER-BRAISED PORK WITH MUSHROOMS



Beer-Braised Pork With Mushrooms image

I've made this recipe a couple of times and it is so good. The meat is so tender, you need a spoon to get it out of the slow cooker and onto the platter!

Provided by Irmgard

Categories     Pork

Time 4h8m

Yield 4 serving(s)

Number Of Ingredients 4

12 ounces beer
1 (10 ounce) can cream of mushroom soup
1/2 cup barbecue sauce
2 -3 lbs pork shoulder

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.

Nutrition Facts : Calories 657.3, Fat 45.5, SaturatedFat 15.2, Cholesterol 161, Sodium 863.2, Carbohydrate 11.9, Fiber 0.4, Sugar 2.3, Protein 41.1

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