Savory Beer Pork Chops Recipe
- 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
- 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.
1 each: 124 calories, 5g fat (1g saturated fat), 14mg cholesterol, 440mg sodium, 11g carbohydrate (9g sugars, trace fiber), 6g protein
Reviews for Savory Beer Pork Chops
"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."
"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."
"Excellent! Highly recommend this recipe, best, most moist pork chops!"
"I used Guinness dark lager that was left over from another recipe. Surprisingly, I couldn't taste it."
"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."
"Have nade this several times with 2 large pork chops and is always good. Last night I had run out of ketchup and used chili sauce and it was super! The key is to watch the temp closely and take it off heat when it hits 140 degrees, put a lid on it--temp will continue to rise the next few min and this way it's never dried out!"
"Made 2 pork chops and all of the sauce. We thought it was great. Will definitely make it again. I do not like the taste of beer to drink but I do like the flavor it imparts to cooked foods."
"I doubled the sauce, minced a medium onion and added to the sauce that I had , placed in a seperate non reacting sauce pan and brought to a boild to evorporate the beer flavor or taste, and reduce the mixture till thick, I keep tasting the sauce till I knew the achol favor had evporated, then poured over the pork chops and finished cooking, was awesome. I would do it my way again."
"Haven't made the yet but I wonder if marinating them in beer for a few hours (or even overnight) would help."
"Not that great. Just tastes like you poured beer over the pork chops. I didn't think this recipe was worth it."
"Very dry with no flavor"
"Easy, fast and good."
"So so good, and super easy. Everyone loved it!"
"I drained off the fat as well, like czell. Before I browned the chops, I tenderized them. They were so moist and absorbed all the wonderful flavors. Definitely a keeper!"
"Excellent recipe. Next time I will try it out on company. Sure was easy and delicious."
"Delicious! Doubled the amount of sauce and drained off fat before adding the sauce to simmer. Tender, juicy chops with great flavor."
"Delicious and so easy. Sauce has a nice light flavor - not overwhelming. :)"
"very excellent flavor and very tender! this is definitely a keeper!"
"Stunningly simple to make, simply fabulous taste!"
"These were wonderful!! My whole family raved over these chops. I made these for dinner and my 4 year old son insisted that I make them for supper as well! Chops were very moist and had a great flavor, not to mention a snap to fix. Goes well with cheese fries too. Thanks"
"Tasty and easy way to make pork chops."
"Absolutely the most tender and flavorful pork chop that I have ever made! I didn't even make any changes. This is a family favorite now!"
"I finally found a pork chop recipe that wasn't dry. My daughter even ate it. Thanks Jana.Lablady6765"
"i made these last night; and everyone really liked them. will be making them again"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.