Ingredients
4
4 servings
- •4 tablespoons all-purpose flour
- •0.5 teaspoon salt
- •1 teaspoon ground black pepper
- •4 boneless pork chops, 1/2-inch thick
- •1 tablespoon butter
- •1 tablespoon olive oil
- •1 cup beer
- •2 tablespoons red wine vinegar
- •2 tablespoons stone ground mustard
- •2 tablespoons brown sugar
- •2 tablespoons finely chopped fresh rosemary
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 312
- Carbohydrate: 17g
- Fat: 13g
- Fiber: 1g
- Protein: 25g
- Sugar: 7g
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