Pork chops with beer and mustard gravy sauce. A new recipe from my kitchen to yours on this special day, Valentine’s Day.

A tender pork chop seared on the stove and finished in the oven, served with a delicious gravy made of beer and maple syrup.

Because of the bitterness of the beer and the sweetness of the maple syrup, the gravy was sinful and decadent. Furthermore, adding mustard and shallot gives the sauce a new, deep dimension.

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Cooking the chops in the oven is the perfect way to ensure that they are cooked through. Consequently, be very cautious when removing them from the oven, as the pan will be very hot to handle.

French fries or any other potato dish will be perfect as a side dish. You want something to soak up all the juices of the chops.

If you enjoy the pork chops with beer recipe, you may want to try my other recipes.

Shiitake Mushrooms Gravy

Corned Beef with Horseradish Cream Sauce

Roast Beef with Vegetables

 

Pork Chops with Beer, Mustard Gravy Sauce

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pork chops with beer, mustard gravy sauce
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Author: Giangi Townsend
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Ingredients 

  • 4 pork chops, 6-ounces each
  • 2 tablespoons olive oil
  • 2 medium shallots, minced
  • 1½ teaspoon unbleached all purpose flour
  • 1 cup amber pale ale beer
  • ½ cup sodium free chicken stock
  • 2 tablespoons maple syrup
  • ½ teaspoon fresh thyme, chopped
  • 1 tablespoon French mustard
  • 2 tablespoons unsalted butter

Instructions

  • Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack and heat the oven to 475°. Season the pork chops all over with salt and pepper.
  • Heat the oil in a heavy duty ovenproof 12” skillet. Swirl to coat the pan bottom with the shimmering hot oil. Arrange the pork chops in the pan, cover with a ovenproof splatter screen and cook until nice and golden, around 6 minutes. Turn the chop and transfer the skillet and the splatter screen to the oven. Roast for another 8 minutes.
  • When done transfer to a platter. 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 thyme. 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

Nutrition

Calories: 210kcal | Carbohydrates: 7g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 64mg | Potassium: 181mg | Sugar: 6g | Vitamin A: 175IU | Calcium: 14mg | Iron: 0.3mg

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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