Drunken Pork ChopsSeptember 26, 2012
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 (which has now grown exponentially thanks to Pinterest!), and I came across a recipe for Drunken Pork Chops. They had me a drunken!
After reading the recipe, I realized it was quite similar to my recipe for Slow Cooker Beer Braised Short Ribs. 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!
** WATCH ME MAKE THIS RECIPE ON PA LIVE! **
Compliments of It’s a Keeper
5-6 pork chops- bone-in or boneless
Salt and pepper to taste
1 onion, diced
2 Tbsp flour
1 bottle of beer (The darker beer the better – I used Yuengling Lager)
1/8 cup brown sugar
1/3 cup ketchup
2 tsp dried thyme
1 bay leaf
Put a little bit of extra virgin olive oil in the bottom of a skillet. Season the chops with salt and pepper and brown both sides. Once pork chops are browned (they don’t have be cooked through since they will simmer longer), remove them from the skillet. Add onions to pan and saute until softened and translucent. Add flour to skillet and stir for 1 minute. Meanwhile, combine beer, ketchup, brown sugar, thyme and bay leaf in a bowl. Add pork chops back into the skillet with the onions and pour in the sauce mixture. Simmer uncovered until pork chops are fully cooked (time will vary based on thickness of chops). Sauce should thicken as the chops simmer. Flip the chops once as they simmer.
Is It a Keeper?
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?
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