SAVORY BEER PORK CHOPS
These tender chops cooked in a savory sauce are perfect for a hectic weeknight because they're so easy to prep. Try them with hot buttery noodles. -Jana Christian, Farson, Wyoming
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
BEER-BRAISED PORK CHOPS
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
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
PORK, ONIONS AND BEER IN A CREAMY CARAWAY SAUCE
This is very simple dish to make. Pork lightly sauteed and then braised in beer and onions until tender. The sauce is thickened with sour cream and caraway seeds to make a easy quick meal. Now you can use any cut of pork you like, but personally I like pork loin medallions or loin chops. I usually buy a whole pork loin and cut my own slices to get the exact thickness I want, and it also more cost effective. Besides, I freeze the other slices for another day. Serve this with German spaetzle which is available at most grocery stores, Whole Foods and certainly local ethnic markets. The last time I made this dish I did a quick saute of cabbage, butter, salt and pepper which was perfect with this.
Provided by SarasotaCook
Categories < 60 Mins
Time 50m
Yield 4 Chops, 4 serving(s)
Number Of Ingredients 12
Steps:
- Pork -- In a large baggie or you can use a small bowl or pie plate and add the flour, salt, pepper and thyme and dredge the pork in it to get a light coating of flour. Then in a large heavy saute pan, I like my cast iron, but any heavy pan will work fine. I DO NOT like to use Non Stick for this. Heat up the oil and butter to medium high to high heat and saute the pork on each side until golden brown. Don't forget they are going to continue cooking in the beer so it is not necessary to cook them all the way through.
- Sauce -- Remove the chops just for a minute while you lightly saute the onions. They only need to be cooked for just a couple of minutes. Then add the beer scraping up the bits from the bottom of the pan. Return the pork chops back to the pan and cover and reduce the heat to simmer and cook approximately 30 minutes. The last 5 minutes remove the cover so the beer can reduce a bit.
- Finishing -- Add the sour cream, salt, pepper, caraway seeds and parsley and cook another couple of minutes until everything is heated through.
- Serve -- As I mentioned, I like to serve this over spaetzle, but butter noodles, potato pancakes, even rice or mashed potatoes. Drizzle the sauce and onions over the chops.
Nutrition Facts : Calories 519.5, Fat 34.4, SaturatedFat 14.8, Cholesterol 93.3, Sodium 321.8, Carbohydrate 22, Fiber 1.2, Sugar 1.7, Protein 21.9
EASY CARAMELIZED ONION PORK CHOPS
Caramelized onions give the flavor to these easy to make pork chops - yummy! Great with parsley potatoes!
Provided by Pamela Newland
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
- In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
- Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.
Nutrition Facts : Calories 47.3 calories, Carbohydrate 4 g, Fat 3.5 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 691.5 mg, Sugar 1.2 g
PORK CHOPS WITH CARAMELIZED ONION AND BEER SAUCE
Steps:
- Preheat oven to 350 degrees. Heat olive oil in a large non-stick skillet over medium-high heat. Dredge chops in flour mixture and cook until nicely browned on both sides. Transfer to a wide and shallow ceramic oven-proof dish. Add butter to same skillet and when bubbling, add onions and cook over medium heat, stirring often, until richly caramelized, about 20 minutes. Add garlic, molasses, chili sauce, salt, pepper and mustard seeds, and stir until blended. Add beer, stir well, bring to a simmer and cook for 2-3 minutes. Remove skillet from heat, whisk in butter, a few pieces at a time, until melted. Stir in parsley. Spoon sauce evenly over chops and bake, uncovered, until an instant-read thermometer inserted in centre of chop registers 135-140 degrees. Do not overcook! Remove from oven, sprinkle with green onions and serve.
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- Melt butter in 12-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, 8-10 minutes or until browned. Season with salt and pepper. Remove chops to serving platter. Keep warm.
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