Brew-infused Pork Chops: A Juicy and Irresist

1. Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly.

2. Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1 1/2 to 2 minutes. Turn pork chops over and cook for an additional 1 1/2 to 2 minutes. Transfer pork chops to a plate.

3. Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a boil over medium-high heat. Return pork chops to the skillet, cover, and reduce heat to medium-low. Simmer until pork chops are no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

4. Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.

Tips

If your skillet is not large enough to accommodate all 4 pork chops at once, saute them in batches and add more oil or butter if needed.

Editor’s Note:

This recipe appears as “Beer-Glazed Pork Chops” in Allrecipes Magazine.