These Drunken Pork Chops are an easy 30 minute recipe. They’re one of my favorite quick dinner ideas.
I don’t know about you, but I get so bored with my regular weeknight dinner rotation. Don’t get me wrong, I love Taco Tuesday as much as the next guy, but sometimes I want to shake it up.
One afternoon, I was scouring my recipe pile look for some dinner inspiration and I came across my recipe for Slow Cooker Beer Braised Short Ribs. I didn’t have any short ribs on hand, but I did have pork chops.
So, in typical me fashion, I tweaked the recipe a bit and incorporated some of the flavors from my Short Ribs recipe. The result…to die for!
I asked my 6 year old what he thought of dinner and his exact words were, “Mama, it’s like an explosion of flavor in my mouth!”. I kid you not. Those were his exact words! He’s not overly dramatic or anything. Do ya think? Oh, and dinner that night got two thumbs AND two big toes up! I’d say it’s a keeper!
Make sure you use a meat thermometer to test your chops for doneness — I go by 160 degrees. I used thin boneless chops and the entire dish came together very quickly. And, if cooking with beer is not your thing, substitute beef broth. I wouldn’t recommend using a light beer though. The darker the better. Yuengling Lager worked perfectly — and it’s the only beer we drink in our house.
Honestly, this recipe couldn’t be simpler. I got it started, then turned the stove off and went to soccer practice. When I got home, I simply picked up where I left off. So easy.
I served it with Cheesy Parmesan Orzo and steamed broccoli and it was a huge hit. Even the leftovers were super tasty! It’s now be a permanent staple on my weeknight dinner rotation! What’s your go-to weeknight dinner?
Drunken Pork Chops
- 5-6 thin cut boneless pork chops
- House seasoning blend
- 1 tablespoon olive oil
- 1 onion sliced
- 2 cloves of garlic sliced thin
- 2 tablespoons flour
- 1 12 oz bottle of lager beer I use Yuengling Lager
- 1/8 cup brown sugar
- 1/3 cup ketchup
- 2 teaspoons dried thyme
- 1 bay leaf
Season both sides of the pork chops with salt and pepper.
Add olive oil to a large skillet and heat over medium high heat until pan is hot and oil is shimmering.
Add pork chops to pan and sear for about 3 minutes on each side or until browned (they don’t have be cooked through since they will simmer longer).
Remove chops from the skillet.
Add onions and garlic to pan and saute until softened and translucent.
Add flour to skillet and stir for 1 minute.
Stir in beer, brown sugar, ketchup, thyme and bay leaf.
Add pork chops back into the skillet; simmer uncovered for 10 minutes or until pork chops are fully cooked, flipping once.
Sauce will thicken as the chops simmer.
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