Ingredients

• 4 pork rib chops, 2 to 2 1⁄2 lbs. total
• Kosher salt and freshly ground black pepper
• 2 tsp. vegetable oil
• 2 medium shallots, minced
• 1 ¹⁄₂ tsp. all-purpose flour
• 1 cup amber lager beer
• ¹⁄₂ cup chicken broth
• 1 ¹⁄₂ Tbsp. pure maple syrup
• 1 tsp. chopped fresh thyme, more for garnish
• 1 Tbsp. whole-grain mustard
• 1 oz. (2 Tbsp.) unsalted butter

Directions

1. Preheat the oven to 475°F. Season the pork chops all over with salt and pepper.
2. Heat the oil in a heavy-duty ovenproof 12-inch skillet (such as cast iron) over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chops in the pan in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until they are deep golden-brown, about 6 minutes.
3. Turn the pork and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the chops registers 145°F, 5 to 6 minutes. Transfer to a plate and cover with foil to keep warm.
4. Pour off all but 1 tablespoon fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon.
5. Simmer vigorously until reduced to about 1 cup, about 3-4 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.
6. Arrange rib chops on a platter, drizzle pan sauce over, and garnish with the thyme. Serve immediately.

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