Fried Pork Chops with Mustard Ale Sauce
Cooked egg noodles and steamed green beans are the perfect side dishes to these pork chops.
Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy
- 4 thin-cut bone-in pork chops (about 1 lb.)
- 1⁄2 cup all-purpose flour
- 1⁄2 tsp. salt
- 1⁄2 tsp. pepper
- 1 Tbsp. butter, divided
- 1 medium red onion, peeled and sliced
- 1 cup ale style beer
- 3 Tbsp. Dijon mustard
- 3 Tbsp. heavy cream
- In a heavy-duty re-sealable bag, combine the pork chops, flour, salt, and pepper. Shake the bag well to combine. Set aside.
- Place a large skillet over medium-high heat. Once hot add half the butter and once it melts, add two of the pork chops. Cook until the chops are well browned on both sides, about 3 minutes per side. Remove from the skillet to a plate and cover loosely with foil to rest. Repeat with the remaining butter and pork chops.
- Turn the heat down to medium and add the onions. Cook until they are tender, about 3 minutes, then add the beer. With a wood spoon, scrape the browned bits from the bottom of the pan. Simmer 10 minutes until beer is reduces by half, then stir in the mustard and heavy cream. Add the chops back to the pan and turn to coat in the sauce.