Cast Iron Pork Chops With Beer Sauce
Beer sauce smothered pork chops are tender, juicy, and easy to make! The best sauce for pork chops includes your favorite beer, mustard, and seasonings for a flavorful savory finish. Serve this cast iron pork chop recipe with roasted veggies and potatoes for a hearty dinner anytime.For extra tips and ingredient substitutions keep reading, for just the recipe card click this link!
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The best sauce for pork chops is obviously made with beer. And the best way to cook a pork chop is in a cast iron pan. Put those two together and you have the best pork chop recipe in the entire world. OK, maybe not, but it’s pretty dang good!
- Pork Chops: for the juiciest pork chops, find some that are at least 1 inch or thicker. You can use bone in or boneless pork chops, just note that bone in pork chops take longer to cook.
- Beer: this recipe has been tested with both pale ale (Alesmith .394 worked great!) and IPA, but any beer can be used. The flavor of the pan sauce is determined by the beer you select, and will end up tasting more concentrated. Make sure to choose a beer you love!
- Mustard: yellow mustard adds the perfect mild taste to the beer pan sauce. For a stronger bite feel free to substitute it with dijon or whole grain mustard.
- Flour: standard all purpose flour coats the pork chops and acts as a thickener for the sauce.
- Butter: salted butter was used to create this pork chop recipe, but any fat is good to coat the cast iron skillet. Bacon fat or your favorite oil are good alternatives.
- Paprika: feel free to swap it out for smoked paprika for an extra depth of flavor.
- Garlic Powder: not garlic salt, garlic powder!
- Fresh Thyme: optional but adds a wonderful fresh herb finish to the recipe!
How to Cook Pork Chops in a Cast Iron Skillet
- Start by letting the pork chops begin to come to room temperature. This will help with even cooking.
- Mix the sauce ingredients in a bowl and set aside.
- Coat the pork chops in a mixture of flour, salt, and pepper.
- Melt butter in a cast iron skillet over medium high heat.
- Place the flour coated pork chops in the preheated skillet and cook for 2 minutes on each side.
- Pour in the beer sauce and reduce the heat to medium low.
- Simmer, flip the chops, and simmer.
- Once the pork chops reach an internal temperature of 145°F transfer them to a plate and tent.
- Continue simmering the sauce until it reduces to your desired thickness.
- Return the pork chops to the cast iron skillet with the beer pan sauce and flip to coat.
- Plate the pork chops, pour the gravy over the top, garnish with fresh thyme and serve!
What to Serve With Pork Chops
I love these smothered pork chops with veggies and potatoes, pair them with any of the following side dishes:
- Brussels sprouts
- Roasted broccoli
- Green beans
- Grilled or caramelized onions
- Rolls for sopping up the pan sauce
Cast Iron Pork Chops With Beer Pan Sauce
- 2 Pork Chops approx 1 inch thick
- 1/4 Cup Flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 Tablespoons Butter
Beer Pan Sauce
- 12 ounces Beer
- 1 teaspoon Mustard
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Paprika
- 1/8 teaspoon Pepper
- 1/2 teaspoon salt
- 1 Tablespoon Fresh thyme leaves
- Preheat a cast iron skillet over medium high heat.
- Mix the beer, mustard, paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a bowl with a whisk. Set aside.
- Sprinkle the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a sheet of parchment paper and mix.
- Place the pork chops on the flour and gently press down, flip and press again. Continue turning the pork chops in the flour mixture until they are completely coated on all sides.
- Melt the butter in the preheated skillet then add the pork chops.
- Cook the pork chops over medium high heat for 2 minutes, flip, and cook for 2 more minutes.
- Pour the beer sauce into the pan and reduce the heat to medium low.
- Simmer for 3 minutes, flip the pork chops, and continue simmering for 3 more minutes.
- Once the internal temperature of the pork chops is 145°F use tongs to transfer them to a plate and cover with a lid or foil to rest.
- Let the beer pan sauce continue cooking and reducing while the pork chops rest.
- After 10 minutes, or once your sauce is the consistency you like, return the pork chops to the pan and remove from the heat.
- Serve with thyme and enjoy!
- This recipe was developed with pale ale and IPA beers. It is recommended to choose a beer you enjoy the taste of, as the sauce is that flavor but concentrated even more!
- The thickness of the pork chop will affect the cooking time. Use an instant read thermometer to test the internal temperature of the chops.
- Note that bone in pork chops take longer to cook than boneless.
- Reduce the salt to make this recipe lower sodium.