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Pan Seared Pork Chops with Beer on a white plate with herbs
4.41 from 5 votes

Pan Seared Pork Chops with Beer

Prep Time5 mins
Cook Time21 mins
Total Time26 mins
Course: Main Dish
Cuisine: American
Keyword: 30 minute recipe, beer, easy recipe, pork, pork chops
Servings: 5 people
Calories: 323kcal
Author: Christina Hitchcock

Ingredients

  • 5-6 thin cut boneless pork chops
  • 1 teaspoon House seasoning blend
  • 1 tablespoon olive oil
  • 1 onion - sliced
  • 2 cloves garlic - thinly sliced
  • 2 tablespoons flour
  • 12 oz lager beer - I prefer Yuengling Lager
  • 1/8 cup brown sugar
  • 1/3 cup ketchup
  • 2 teaspoons dried thyme
  • 1 bay leaf

Instructions

  • Season both sides of the pork chops with salt and pepper and House Seasoning Blend.
  • 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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Notes

  • Add Different Flavors: Try adding some mushrooms to the dish.
  • This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and make in batches.
  • Try On the Grill: Pork Chops are great on the grill and you can make this skillet dish there as well.
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.