Beer-Braised Pork Chops

beer-braised pork chops Entree
Beer-Braised Pork Chops
  • Prep 25 min
  • Total 1 hr 15 min
  • Servings 4

When only a stick-to-your-ribs dinner will do, try these moist and tender pork chops, complemented beautifully with a rich beer gravy. MORE+ LESS-

Updated March 6, 2013
Gold Medal Flour
Make with
Gold Medal Flour


tablespoons olive oil
leek (white and light green part), thinly sliced (about 1 cup)
bone-in pork loin chops, 3/4 inch thick (about 1 1/2 lb)
teaspoon salt
teaspoon pepper
cup stout or dark beer
tablespoon Gold Medal™ all-purpose flour


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  • 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.

Expert Tips

  • 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 Information

No nutrition information available for this recipe

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