Beer Braised Pork Chops
2 teaspoon olive oil
4 boneless pork chops (approximately 6 ounces each)
2 Anjou pears, peeled, cored and each cut into 8 wedges
12 ounces beer (it can be a lager or an ale, but NOT a hoppy beer!)
1/4 teaspoon dried sage
Your preferred seasoning (I like Penzey's Krakow Nights.)
- Season pork chops with pepper or your preferred seasoning blend.
- Preheat large 10-11" non-stick skillet over med-high heat.
- Add oil.
- When oil is hot, place chops in skillet and sear 4 minutes per side, or until lightly browned. Remove to a plate and cover loosely with foil to keep warm.
- Add pears to the skillet, cooking about 6 minutes, or until golden. Remove to a plate.
- Add beer and sage to the pan. With a plastic or wooden spoon, scrape any caramelized bits from the bottom of the skillet.
- Return pork and pears to pan, partially cover the skillet and bring to a simmer.
- Keep heat on low and braise 5-7 minutes, or until the pork is heated completely.
- Remove pork and pears from skillet, cover to keep warm. Increase heat to medium, and cook about 10 minutes, or until the sauce is reduced by half.
Sat fat: 2.6g
I specifically said "NOT a hoppy beer." When the beer gets boiled down, all the flavors will become concentrated. If the chosen beer is a hoppy, deliciously bitter ale (such as the classic Sierra Nevada Pale Ale, or Dogfish Head's 60 Minute IPA) the resulting sauce will be overwhelmingly bitter. Find a soft, mild beer. I used New Glarus Spotted Cow. A German wheat ale (Franziskaner), a malty and fruity Belgian white ale (Hoegaarden) or Ommegang's Rare Vos would all work very well in this recipe because their flavors would pair well with the pork, the pears and the sage.