I’m not a big fan of beer, unlike my husband. But in our fridge there is always at least one can of beer (mostly german beer). But no matter I don’ like to drink it, I love to use it when I cook. Beer gives a special flavor to sauces and meat cooked in beer is juicy and tender.
This is a first meal I cooked for my husband 7 years ago, when we started dating. Until then, he did not believe that I know and love to cook. After he has tasted this, he no longer doubted my culinary skills.
This dish can be found at least once a month on our table, because it is really simple to make, and it is done in 30 minutes, perfect when you don’t have a lot of time for cooking. Since all of the alcohol evaporates during cooking, children can it it too.
Pork Chops in Beer Sauce
- 4 pieces of pork chops
- 2 large onions chopped
- 3 tablespoon butter
- 1 teaspoon cornstarch
- 250 ml beer (1 cup, 8.45 fl oz) any brand
- 150 ml vegetable stock (2/3 cup, 5 fl oz)
- 30 grams all-purpose flour (1/4 cup)
- salt and pepper to taste
- chopped parsley leaves to garnish
- Heat a large pan over medium-high heat and melt the butter.
- Mix flour with salt and pepper and dredge pork chops into the mixture and transfer to the hot pan.
- Fry pork chop for a few minutes on each side, until golden brown (but not cooked through). Remove the chops from the pan and set aside on a plate. Keep warm.
- Add the chopped onions to the pan. Saute for 5-10 minutes, until softened and fragrant.
- Add 1 tbsp of vegetable stock, stirring to get all the browned bits from the bottom of the pan. Add the pork chops back to the pan.
- Pour the beer and the rest of vegetable stock and simmer on a low heat for around 15-20 mins.
- In the meantime mix cornstarch with 1-2 teaspoons of water.
- After 15-20 minutes remove pork chops from the pan, pour cornstarch mixture into the pan and cook until it reduces slightly around 2-3 minutes.
- Add the pork chops back to the pan and serve immediately. As a side dish, I used rice and peas.