Beer-Braised Pork Chops with Pears and Apples Recipe
Some people say that the holidays are the best time of the year. That may be, but I love the autumn, because there are so many tasty things to eat!
This recipe came in handy for me the other night. It was filling and warming after one of those long, chilly autumn Fridays where all you want to do is go home and curl up. The dark beer infuses the pork with its bitter-sweetness, and the apple and pear combat the bitter with a sugary sweetness that pairs so well with the fatty flavor of the chops. Truly satisfying. I made theis dish with some mashed sweet potatoes and roasted brussels sprouts. Delish!
- 2 tablespoons good-quality butter
- 2 tablespoons olive oil
- 4 thick-cut pork chops
- 1/2 yellow onion, thinly sliced
- 2 pears, peeled and sliced
- 2 apples, peeled and sliced
- Dash of cinnamon
- Dash of cardamom
- 1 bottle of dark beer
- 1/2 cup of water
In a deep saucepan, heat the butter and olive oil until the butter has melted. Then add the pork chops and dust them with a dash of salt and pepper. Sear the pork chops on high heat for 1–2 minutes per side, to get a good sear on the outside, and then turn the heat down. Continue to cook the chops until they are browned on both sides but not completely cooked.
Set the chops aside. With the oil/butter/pork fat left in the pan, sauté the onions, pears and apples over medium heat until golden. Add a dash of cinnamon, cardamom, salt and pepper.
Once the pears, apples and onions are browned, keep the heat on medium and add the beer. Then top the soupy mixture with the chops. Add 1/2 cup of water and cover the dish, turning the chops every few minutes to make sure that the meat is totally infused with the flavors.
After about 10-15 minutes, remove the pork, apples, pears and onions. Keep the heat on and allow the liquid mixture to reduce to a syrupy consistency.
Plate the chops and top with the pears, apples and onions and drizzle with the sweet reduction.