Savory Beer Pork Chops Recipe
Savory Beer Pork Chops Recipe photo by Taste of Home

Savory Beer Pork Chops Recipe

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These tender chops from Jana Christian of Farson, Wyoming are perfect for a hectic weeknight because they're so easy to prep. But they're also a real bargain at about 77 cents per serving.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 boneless pork loin chops (4 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 3/4 cup beer or nonalcoholic beer
  • 3 tablespoons ketchup
  • 2 tablespoons brown sugar

Nutritional Facts

1 each: 124 calories, 5g fat (1g saturated fat), 14mg cholesterol, 440mg sodium, 11g carbohydrate (9g sugars, trace fiber), 6g protein


  1. Sprinkle both sides of pork chops with salt and pepper. In a large skillet, brown chops in oil on both sides over medium heat.
  2. Combine the beer, ketchup and brown sugar; pour over pork. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Yield: 4 servings.
Originally published as Savory Beer Pork Chops in Simple & Delicious March/April 2007, p44

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Dec. 17, 2015

"This was so easy and really good! The only change I made was I dredged the chops in flour with 1/2 tsp salt and 1/4 tsp of pepper and then browned them. I simmered them for 45 minutes and used more of the beer when the sauce became too thick. Will definitely make this again and again."

Reviewed Feb. 18, 2014

"I was a little nervous to try this recipe since I don't normally use beer in my cooking. It was a very subtle taste, however, even though I used a dark beer. The pork chops cooked very quickly and had a great flavor. I would definitely cook this again for me and my husband."

Reviewed Jun. 22, 2013

"Excellent! Highly recommend this recipe, best, most moist pork chops!"

Reviewed Jun. 17, 2013

"I used Guinness dark lager that was left over from another recipe. Surprisingly, I couldn't taste it."

Reviewed Apr. 15, 2013 Edited Feb. 26, 2014

"These are tender and have a really unique flavor. I served them with roasted sweet potatoes and baked onions and peppers. My daugher said the plate was so pretty, it looked like a restaurant dish! Will certainly make this again."

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