I make these delicious pork chops with dark beer, a dish full of rich flavours and wonderful aromas. I use pork neck chops, which remain juicy and tender after slow cooking. The dark beer gives the sauce a deep, rich flavour with a subtle sweetness, while the honey, mustard and herbs take the dish to another level. The chops are gently simmered until they become so tender they practically melt in your mouth. I serve them with buttery mashed potatoes, rice or bulgur. A hearty, comforting and much-loved family meal!
Pork Chops with Dark Beer
I make fantastic pork chops with dark beer. I always use pork meat which is tasty and healthy. The dark beer tenderizes the meat and creates a delicious sauce. I serve them with bulgur or buttery mashed potatoes. A favorite meal!
Ingredients
- 4 pork neck chops, about 1 – 1.5 kg total
- 2 Tbsp all-purpose flour
- ¼ cup olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 330 ml dark beer
- 1 Tbsp soy sauce
- 2 Tbsp honey
- 1 cup chicken broth
- 1 Tbsp Dijon mustard
- 2-3 sprigs thyme
- ¼ tsp cinnamon
- 2 bay leaves
- Salt and pepper
Instructions
- Place the pork chops on a tray and season with salt and pepper. Sprinkle both sides with flour.
- Heat olive oil in a large pan or pot over high heat. Fry the chops in batches until browned on both sides but not cooked through. Remove to a dish.
- In the same pan, add some butter and sauté the onion with a pinch of salt until soft with a bit of color. Add the garlic and sauté for another minute, stirring.
- Return the chops to the pan or pot (it’s okay if they overlap). Add soy sauce, honey, chicken broth, mustard, thyme, cinnamon, and bay leaves. Pour in the beer. Season with salt and pepper. Bring to a boil.
- Reduce the heat, cover the pan, and simmer for 1 hour. Uncover and continue cooking for another 20-30 minutes until the chops are very tender and the sauce has thickened.
- Serve with buttery mashed potatoes, rice, or bulgur.
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