Pork chops with beer and bacon gravy

  • Preparation Time5 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
4 bone-in pork chops, just over 2.5-cm thick
Salt and freshly ground black pepper
1 Tbsp extra-virgin olive oil, plus a drizzle
2 thick slices smoky bacon from deli counter, diced .5-cm
1 medium onion, diced .5-cm
1 rounded Tbsp all-purpose flour
1 bottle amber to dark German beer
110ml stock
Chopped parsley, for garnish
1) Season the chops liberally with salt and pepper. Heat 1 tbsp of extra-virgin olive oil in a frying pan over a medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10 to 12 minutes. Remove to a plate and cover with foil to keep warm.

2) Add a drizzle more oil to the pan, add the bacon and brown for 2 to 3 minutes. Stir in the onions and saute over a medium heat with the bacon until soft, 6 to 7 minutes.

3) Sprinkle in the flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper.

4) Pour the gravy over the chops, sprinkle with parsley and serve immediately.

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