The original recipe called for chicken thighs, but we had been eating a lot of meals using chicken thighs, so we opted to use pork rib chops instead. The sauce was just fantastic on the meat as well as a great companion for our side of roasted Brussels sprouts!
With no lager readily available, we substituted a canned beer which didn’t seem to noticeably alter the flavor profile. It is always preferable to use a homemade chicken stock, but in a pinch, the Better Than Boullion brand is a decent choice.
Pan-Seared Pork Chops with Beer and Grainy Mustard
- 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
- Preheat the oven to 475°F. Season the pork chops all over with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- Arrange rib chops on a platter, drizzle pan sauce over, and garnish with the thyme. Serve immediately.
Adapted from a recipe in Make-It-Tonite for Fine Cooking
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