BEER-BRAISED PORK CHOPS
This is a quick and easy recipe that results in tender and flavorful pork chops.
Provided by BARNETTCB
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly.
- Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1 1/2 to 2 minutes. Turn pork chops over and cook for an additional 1 1/2 to 2 minutes. Transfer pork chops to a plate.
- Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a boil over medium-high heat. Return pork chops to the skillet, cover, and reduce heat to medium-low. Simmer until pork chops are no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.
Nutrition Facts : Calories 311.7 calories, Carbohydrate 17.4 g, Cholesterol 66.6 mg, Fat 13.3 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 4.9 g, Sodium 439 mg, Sugar 6.6 g
BEER-BRAISED PORK CHOPS
The sweet and slightly bitter flavor of dark beer makes for a rich, full-flavored sauce for this pork chop dinner. Served with a delicious braise of cabbage, bacon and beans this is a great way to enjoy a hearty and comforting weeknight dinner.
Provided by Young Sun Huh
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon fat into a small bowl and reserve. Add the onion and thyme sprigs to the skillet and cook until the onion is softened, about 5 minutes. Add the beans and 3/4 cup chicken broth and cook until the beans are tender and most of the broth evaporates, about 5 minutes. Add the cabbage and cook until wilted. Season with salt, pepper and a pinch of red pepper flakes.
- Rub the pork chops with salt, pepper and the chopped thyme, then coat with the flour. Heat 1 tablespoon of the reserved bacon fat in a separate skillet over medium-high heat. Add the pork chops and cook until golden brown, 2 to 3 minutes per side. Remove to a plate. Add the beer and remaining 1/2 cup chicken broth to the skillet and scrape up any browned bits from the bottom of the pan; bring to a simmer. Return the pork to the skillet, reduce the heat to medium low and loosely cover. Cook until the pork is cooked through, 5 to 7 minutes. Remove the pork to a plate and let rest.
- Continue cooking the braising liquid until reduced and thickened, about 6 minutes; swirl in the butter. Divide the bean-cabbage mixture among plates. Slice the pork and add to the plates. Top with the pan sauce, bacon and another pinch of red pepper flakes.
BEER BRAISED BBQ PORK BUTT
Steps:
- Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
- Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
- Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
- To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
- While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
BEER BRAISED PORK LOIN
A delicious way to make an inexpensive cut of meat taste like a million bucks. Spoon sauce over pork to serve along with rice or potatoes.
Provided by Mark D. Wilder
Categories Meat and Poultry Recipes Pork
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
- Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
- Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
- Return pork roast to the pot and cover.
- Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
- Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
- Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
- Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 11.2 g, Cholesterol 99.2 mg, Fat 16.2 g, Fiber 2.3 g, Protein 34.1 g, SaturatedFat 4.4 g, Sodium 670.3 mg, Sugar 4.4 g
BEER BRAISED PORK ROAST
Make and share this Beer Braised Pork Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 49m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season the pork generously with salt and pepper.
- In a large heavy pot, heat the oil over med-high heat.
- Add the pork and cook, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate.
- Preheat the oven to 300 degrees.
- Pour off all but 1 T fat from the pot.
- Add the onions, carrot, and garlic and sauté over med-high heat until softened, about 5 minutes.
- Stir in the tomato paste and cook, stirring frequently, until the mixture starts to become dry, about 2 minutes.
- Add the flour and cook, stirring constantly, 2 minutes.
- Pour in the beer and stir to scrape up any browned bits on the pot bottom.
- Cook until the liquid starts to thicken, about 10 minutes.
- Stir in the cider, broth, vinegar, and thyme.
- Season with salt and pepper and bring to a boil.
- Return the pork to the pot, cover, and cook in the oven for about 3 hours.
- Uncover and continue to cook, basting frequently with the braising liquid, until the pork is tender, about 1 hour longer.
- Transfer the pork to a cutting board and cover loosely with foil.
- Skim the excess fat from the surface of the cooking liquid.
- Cut the pork across the grain into thin slices.
- Arrange the slices on a platter, spoon the cooking juices over the top and serve.
Nutrition Facts : Calories 780.4, Fat 52.5, SaturatedFat 16.9, Cholesterol 199.6, Sodium 344, Carbohydrate 10.3, Fiber 1.1, Sugar 2.5, Protein 58.8
More about "beer braised pork recipes"
BEST BEER BRAISED PORK SHOULDER RECIPE - HOW TO …
From food52.com
BEER BRAISED PORK SHANKS - A DUCK'S OVEN
From aducksoven.com
BEER BRAISED PORK CHEEK RECIPE - GREAT …
From greatbritishchefs.com
BEER-BRAISED PORK ROAST | WILLIAMS SONOMA
From williams-sonoma.com
BEER BRAISED PORK ROAST | RICARDO
From ricardocuisine.com
5/5 (12)Category Main DishesServings 8Total Time 4 hrs 20 mins
JUICY BEER-BRAISED PORK LOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (23)Total Time 2 hrs 20 minsCategory Entree, DinnerCalories 615 per serving
BEER-BRAISED PULLED PORK - THE TOMATO
From thetomato.ca
BEER-BRAISED PULLED PORK - GREATIST
From greatist.com
BEER-BRAISED PORK LOIN ROAST - THE SEASONED MOM
From theseasonedmom.com
RECIPE: BEER-BRAISED PULLED PORK SHOULDER | KITCHN
From thekitchn.com
MUSTARD AND BEER BRAISED PORK RIBS - BLACKBERRY BABE
From blackberrybabe.com
BEER BRAISED PORK CARNITAS | METRO
From metro.ca
BEST BEER BRAISED PORK CHEEKS RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
PORK BRAISED IN BEER AND MAPLE SYRUP | MAPLE FROM CANADA
From maplefromcanada.ca
BEER BRAISED PORK BELLY (CHINESE STYLE) - PUPS WITH …
From pupswithchopsticks.com
You'll also love