These pork chops with beer and mustard gravy are seared until golden, finished in the oven, and served with a savory-sweet pan sauce made with amber ale, French mustard, maple syrup, shallots, and tarragon.

The beer’s slight bitterness beautifully balances the maple syrup’s sweetness, creating a rich, deeply flavorful gravy. Mustard and shallots add a wonderful savory depth and just the right touch of tanginess. If you enjoy the classic pairing of pork and mustard but prefer a creamier sauce, try my pan-seared pork chops with mustard and rosemary sauce. It uses the same classic pork-and-mustard pairing with Dijon, cream, and fresh rosemary.

Pork Chops with Beer and Mustard Gravy served alongside potatoes and salad.

Recipe Overview: Pork Chops with Beer and Mustard Gravy

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Servings: 4 people
  • Cook Method: Stove-top and oven.
  • Flavor & Texture: The pork chops are juicy and tender, while the sauce is smooth, velvety, and rich enough to coat each bite beautifully.
  • Difficulty: Easy. The gravy comes together effortlessly.
  • Why this Recipe? This recipe is easy to prepare, full of rich savory flavor, and perfect for a comforting pork chop dinner with a delicious beer and mustard gravy.
Key Takeaways
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Because the beer and mustard gravy is such an important part of this dish, I love serving these pork chops with a potato side that can soak up the sauce. Crispy roasted rosemary potatoes add a wonderful contrast in texture, while creamy buttermilk mashed potatoes make a softer base for catching every bit of the gravy.

Ready in about 25 minutes, they make an easy pork chop dinner with plenty of rich gravy for spooning over potatoes.

In this Article

A Note From Giangi

Rich, flavorful sauce: The combination of beer, mustard, maple syrup, shallots, and tarragon creates a savory sauce with just the right balance of sweetness and tanginess.

Ready in about 25 minutes: These pork chops are simple enough for a weeknight dinner but elegant enough to serve when entertaining.

Perfect with your favorite sides: The beer mustard gravy pairs beautifully with mashed potatoes, roasted potatoes, or vegetables, making it easy to turn this dish into a complete meal.

Giangi

Key Ingredients

Ingredients used to create this pork chops with beer gravy

The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Bone- in pork chops: Choose chops that are similar in thickness so they cook evenly. Bone-in chops also remain wonderfully juicy when seared and finished in the oven.

Shallots give your sauce that mild flavor that balances well with all your ingredients.

All-purpose flour helps thicken the gravy. Cook the flour briefly with the shallots before adding the liquid to remove the raw flour taste and develop a subtle nutty flavor.

Amber ale beer is richer than your regular beer; in this recipe, it adds such a rich depth when it evaporates. Do not use any light beers, as the flavor will not be there. Do not go too dark, as a stout will be too much

Low-Salt chicken stock adds another layer of flavor for your sauce.

Maple syrup brings sweetness to the sauce and counterbalances well with the tarragon and mustard.

Tarragon holds distinct notes of anise, which is bittersweet. If you ever cook with it, add a little at a time and taste to get acquainted with the flavor.

Dijon Mustard: use a good French mustard for this dish. The richness will be the undertone of your gravy.

Unsalted butter: always use unsalted butter. You want to control the seasoning, and salted butter will not only add too much salt to your dish but change its flavor.

Variations and Substitutions

  • The tarragon can be substituted with fresh thyme.
  • Vegetable stock can replace the chicken stock. Ensure it is low-sodium.

How to make Pork Chops with Beer and Mustard Gravy 

For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.

Step 1: Preheat the oven to 325F.

Generousely season pork chop with salt and black pepper.

Step 2: Season the pork chops generously with salt and pepper

Perfectly seared pork chop to a golden in a skillet with olive oil.

Step 3: Cook the pork chops in a heavy-duty skillet over medium heat until golden on both sides. About 4 to 5 minutes per side.

Pork chop transferred into a ovenproof plate to keep warm

Step 4: Transfer the pork chops to an ovenproof dish and place in the oven uncovered. Cook until the thickest part of the pork chops reaches 145°F.

Flour added to the skillet with the shallots

Step 5: Pull off all but 1 tablespoon of the fat from the skillet, add the shallots and sauté over medium heat, until softened, about 2 minutes. Stir in the flour and combine well until all is gone.

Tarragon is added to the skillet with the beer, chicken broth, maple syrup

Step 6: Stir in the beer, chicken broth, maple syrup, and tarragon. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet.

Dijon mustard and butter whisked into the beer gravy off the heat

Step 7: Simmer and reduce to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard and butter

Swirl the butter once your skillet is off the burner. You want the butter to melt and emulsify into the sauce, not just melt. This technique allows you to create a smooth, irresistible sauce.

Step 8: Season the sauce with salt and pepper, and serve over the pork chops.

Beer and gravy placed over hte pork chops in a serving plate.

Giangi’s Pro Tips

  • Season the meat on parchment paper so you can easily catch any salt and pepper that falls on it by pressing it on the edges.
  • Score the fat band of the pork chops to prevent them from curling up when cooking.
  • To obtain a rich sauce, use a good amber pale ale, which will give it the depth this sauce craves.
  • Swirl the butter once your skillet is off the burner. You want the butter to melt and emulsify into the sauce, not just melt. This technique allows you to create a smooth, irresistible sauce.
  • If you are not used to the taste of tarragon, which is more pronounced as an herb, start with 1/4 teaspoon, taste, and add as you go.
  • Use a meat thermometer rather than relying only on cooking time. Pork chop thickness varies, so cook until the thickest part reaches 145°F. Consequently, be very cautious when removing them from the oven, as the pan will be very hot.

What to serve with Pork Chops and Beer Mustard Gravy?

Since this sauce is rich, savory, slightly sweet, and tangy, I like to keep the sides relatively simple. Crispy roasted rosemary potatoes are excellent for catching the gravy, while creamy buttermilk mashed potatoes turn the dish into pure comfort food.

For something green, my easy pan-fried green beans with garlic make a simple accompaniment without competing with the mustard sauce. If you prefer a lighter contrast, a butter lettuce salad with shallot vinaigrette works beautifully alongside the pork.

Storing and Reheating

Store: Store your leftovers in an airtight container in the refrigerator for up to two days.

Reheat: Bring them back to room temperature and place your chops in an ovenproof container, add a couple of tablespoons of chicken broth, cover, and warm up in the oven for about 10 minutes or until warm. Reheat the sauce over the stove, adding some stock to thin it.

Pork Chops and Beer Mustard Gravy FAQs

Can I use boneless pork chops for this recipe?

Yes. Boneless pork chops cook faster than bone-in chops, so keep a close eye on them to prevent overcooking.

What type of beer is best for the gravy?

An amber ale or mild lager works beautifully because it adds depth without making the sauce overly bitter.

What kind of mustard should I use?

Dijon mustard is an excellent choice because it adds tanginess and depth without overpowering the pork.

What should I serve with these pork chops?

Mashed potatoes, roasted potatoes, green beans, or a simple green salad all pair beautifully with the rich beer and mustard gravy.

White serving plate with the pork chops and beer and mustrd gravy over it and potatoes alongside.

More Mustard Recipes You Will Love

If you tried this Pork Chops with Beer and Mustard Gravy or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Pork Chops with Beer and Mustard Gravy

5 from 1 vote
Pork Chops with Beer and Mustard Gravy served alongside potatoes and salad.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Giangi Townsend
These pork chops with beer and mustard gravy are seared until golden, finished in the oven, and served with a savory-sweet pan sauce made with amber ale, French mustard, maple syrup, shallots, and tarragon.
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Ingredients 

Instructions

  • Preheat the oven to 325°.
  • Heat the oil in a heavy-duty 12” skillet. Swirl to coat the bottom of the pan with the shimmering hot oil. Season the pork chops all over with salt and pepper, then cook them in the skillet over medium heat until golden. Use a splatter screen to prevent oil splatters. About 4 to 5 minutes per side.
  • Transfer the pork chops to an ovenproof dish and place in the oven uncovered.
  • Pour off all but 1 tablespoon of the fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes.
  • Stir in the flour until combined.
  • Stir in the beer, chicken broth, maple syrup, and tarragon. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon.
  • Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard and the butter.
  • Season with salt and pepper. Serve the sauce over the pork chops

Notes

  • Season the meat on parchment paper so you can easily catch any salt and pepper that falls on it by pressing it on the edges.
  • Score the fat band of the pork chops to prevent them from curling up when cooking.
  • To obtain a rich sauce, use a good amber pale ale, which will give it the depth it craves.
  • Swirl the butter once your skillet is off the burner. You want the butter to melt and emulsify into the sauce, not just melt. This technique allows you to create a smooth, irresistible sauce.
  • If you are not used to the taste of tarragon, which is more pronounced as an herb, start with 1/4 teaspoon, taste, and add as you go.
  • Use a meat thermometer rather than relying only on cooking time. Pork chop thickness varies, so cook until the thickest part reaches 145°F. Consequently, be very cautious when removing them from the oven, as the pan will be very hot.

Nutrition

Calories: 388kcal | Carbohydrates: 12g | Protein: 30g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 201mg | Potassium: 590mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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