Pork Chops with Beer and Mustard Gravy | Giangi’s Kitchen
Pork Chops with Beer and Mustard Gravy
5 mins prepServes 4
These pork chops with beer and mustard gravy are seared until golden, finished in the oven, and served with a savory-sweet pan sauce made with amber ale, French mustard, maple syrup, shallots, and tarragon.
0 Preheat the oven to 325°.
1 Heat the oil in a heavy-duty 12” skillet. Swirl to coat the bottom of the pan with the shimmering hot oil. Season the pork chops all over with salt and pepper, then cook them in the skillet over medium heat until golden. Use a splatter screen to prevent oil splatters. About 4 to 5 minutes per side.
2 Transfer the pork chops to an ovenproof dish and place in the oven uncovered.
3 Pour off all but 1 tablespoon of the fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes.
4 Stir in the flour until combined.
5 Stir in the beer, chicken broth, maple syrup, and tarragon. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon.
6 Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard and the butter.
7 Season with salt and pepper. Serve the sauce over the pork chops
