Here’s a dish that’s ideal for the colder months, when you don’t feel like grilling outdoors or if you live in Canada, the snow has buried your grill. You have options!
I would make this dish back at our summer home in Halkidiki if I was too lazy to fire up the grill or I ran out of propane. It’s a dish one could make anytime of the year.
I present pork chops, cooked in a pan, with some herbs, some mustard and some beer, yes, beer. Here, I am using one of Greece’s most loved beers, FIX. A lager that’s also great to sip with this tasty dish.
Beer is great for cooking and I hope you’ll try it with this dish and with some others: beer and pork, dark beer and beef, beer to steam mussels or clams. Yes, beer is great for cooking and drinking.
Enjoy beer braised pork chops!
Beer Braised Pork Chops With Lemon and Oregano
Course: Beer, Dinner, Featured, Flour, Garlic, Greek Food, Greek Pantry, Halkidiki, Herbs, Lemon, Lunch, Main, Mustard, Olive Oil, Onions, Pork, Recipe, Salt4
servings30
minutes40
minutesIngredients
4 bone-in pork chops
sea salt & ground pepper
2 tsp. sweet paprika
all purpose flour for dredging
1/4 cup olive oil
1/4 cup finely diced onion
2 cloves of garlic, smashed
1 Tbsp. mustard (ballpark or Dijon)
1 can of FIX beer (or other lager)
1/2 cup chicken/vegetable stock
2 bay leaves
juice of 1/2 lemon
4 tsp. dry Greek oregano
Directions
- Season your pork chops with salt and pepper. Place about a half cup of flour into a plate along with the paprika.
- Dredge your pork chops in the flour and set aside.
- Place a large skillet on your stovetop over medium-high heat. Add your olive oil and sprinkle some flour to test if the oil is hot enough. Place your chops in the skillet and brown both sides of your chops, about 2-3 minutes per side and then remove and reserve.
- Now reduce your heat to medium and add onions, garlic and stir and sweat for 4-5 minutes.
- Add your mustard, stir in then add your beer, stock and bay leaves and simmer while scraping up the brown bits for 2-3 minutes. Place your pork chops back in the skillet and cover. Reduce to a simmer and cook for about 30 minutes or until the chops are tender and the sauce has reduced to half.
- Add the lemon juice and Greek oregano and swirl to incorporate. Adjust seasoning with salt and pepper, remove the bay leaves and serve garlic mashed potatoes or my crispy fries.
Notes
- About pork chops: this dish works best with a bone-in chop: either center-cut or a shoulder (butt) chop.
2 Responses
Hi Peter, I prepared this dish following your recipe as closely as possible and it was fabulous! The pork was perfect and the sauce kept one wanting more. This one is a real winner, thank you so much for sharing it. Our local brew, Sierra Nevada Pale Ale, worked just fine in the braising liquid.
Hi Dennis, glad to hear…it’s a delicious pork dish, be it winter or summer.