- 4 boneless pork loin chops (4 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 3/4 cup beer or nonalcoholic beer
- 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. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Savory Beer Pork Chops
"These were pretty good, for pork chops. I used the recipe as a starting point only, since we did not have any beer. Instead I prepared it with BBQ sauce and peach-pecan flavored whiskey. DH liked it so I'll probably make it again sometime."
"Double the sauce! easy meal and good with mashed potato boats or rice."
"Delicious, as promised. easy to cut down or double; I covered them while cooking, to be sure to preserve the moisture."
"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!"