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Beer-Braised Pork Chops

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  • Prep 25 min
  • Total 1 hr 15 min
  • Servings 4
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When only a stick-to-your-ribs dinner will do, try these moist and tender pork chops, complemented beautifully with a rich beer gravy.
By Andi Bidwell
Updated Mar 6, 2013
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  • 2 tablespoons olive oil
  • 1 leek (white and light green part), thinly sliced (about 1 cup)
  • 4 bone-in pork loin chops, 3/4 inch thick (about 1 1/2 lb)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup stout or dark beer
  • 1 tablespoon Gold Medal™ all-purpose flour
Make With
Gold Medal Flour


  • 1
    In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add leeks; cook 3 to 5 minutes, stirring frequently, until tender. Remove leeks from skillet; set aside.
  • 2
    Sprinkle both sides of pork chops with salt and pepper. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add pork; cook 5 to 6 minutes, turning once, until golden brown on each side. Spoon leeks over pork. Pour beer around pork. Heat to boiling; reduce heat to low. Cover; simmer 45 to 50 minutes or until pork is tender. Remove pork from skillet; cover to keep warm.
  • 3
    In small bowl, stir together flour and 1/4 cup hot juices from skillet. Pour mixture into skillet; cook over medium heat 5 to 6 minutes, stirring constantly with whisk, until gravy is thickened and bubbly.
  • 4
    Serve gravy over pork chops.

Tips from the Betty Crocker Kitchens

  • tip 1
    Stout is a dark beer made using roasted malt or barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest or stoutest porters produced by a brewery. Irish stout is very dark and often has a toast- or coffee-like taste. The most famous is Guinness, followed by Murphy’s and Beamish.


Nutrition Facts are not available for this recipe
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