Prep 10 mins
Cook 30 mins
A once-loved recipe that I had forgotten about but recently rediscovered. Super with buttered egg noodles or mashed potatoes!
- Coarsely chop onion.
- In a plastic bag, combine the flour, 1/2 tsp thyme and salt and pepper. Shake to mix.
- Add the pork chops and shake lightly to coat. Remove the chops and reserve the excess flour.
- In a large skillet warm oil over med-high and add chops. Cook until well browned(about 7 minutes per side). Remove chops and set aside to a plate (cover loosely with foil to keep warm).
- In same skillet, cook the onion, mushrooms and garlic over med-high heat, stirring for about a minute. Add 1 tbsp of reserved flour and cook until flour is no longer visible (about a minute).
- Stir in beer, chicken broth and remaining 1 tsp of thyme and bring to a boil. Reduce heat to low, add the pork chops then cover and simmer for 8 minutes, turning chops halfway through.
- Uncover skillet and cook for another 2 minutes or until the sauce has thickened slightly and the chops are cooked through.
- Serve with noodles or potatoes.
Great comfort dish. I used a boneless sirloin roast and sliced it into 1 inch chops. I have never had meat turn out this tender! I could cut it with a fork. I used Guinness for the beer but ended up doubling the amount of broth because it didn't look like enough sauce for me. Glad I did. Very good dinner, will make again.
The whole family loved these! I don't like pork in any form, and they looked and smelled so good even I was tempted to eat them. Thanks!!!
This turned out to be nice, tasty comfort food. Giving it 4 stars because I had to add more broth and beer than the recipe called for to get enough gravy, and I cooked the chops covered in the gravy for much longer than what the recipe said, to make sure they were nice and tender. I've found pork chops can be dry and tough unless you cook them low and slow. I served them with spatzle.