Pork Chops with Dark Beer by @cuisinovia

1h50
Hard

4 servings

🥩

1.3 kg

Pork Neck Chops

🌾

16 g

Plain Flour

🫒

60 ml

Olive Oil

🧅

150 g

Onion

🧄

12 g

Garlic

🍺

330 ml

Dark Beer

🥢

15 ml

Soy Sauce

🍯

42 g

Honey

🍲

240 ml

Chicken Stock

🟡

15 g

Dijon Mustard

🌿

3 g

Thyme

🤎

0.65 g

Cinnamon

🍃

0.4 g

Bay Leaves

🧂

3 g

Salt

🌶️

0.5 g

Pepper

🧈

14 g

Butter

Preparation Steps

  1. Step 1/14

    Finely chop the onion and garlic. Strip or rinse the fresh thyme sprigs if needed.

    onion
    garlic
    fresh thyme
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Place the 4 pork neck chops on a tray. Season both sides with salt and black pepper.

    pork neck chops
    salt
    black pepper
    🍽️tray

  3. Step 3/14

    Sprinkle the pork chops on both sides with 2 tablespoons plain flour. Press lightly so the flour adheres.

    pork neck chops
    plain flour
    🍽️tray
    🥄measuring spoons

  4. Step 4/14

    Heat 1/4 cup olive oil in a large frying pan or casserole dish over high heat. Fry the pork chops in batches until browned on both sides but not cooked through.

    olive oil
    pork neck chops
    🍳large frying pan
    🥘casserole dish
    🥢tongs
    🥛measuring cup

  5. Step 5/14

    Transfer the browned pork chops to the tray. Keep the rendered cooking fat in the pan.

    pork neck chops
    🍳large frying pan
    🥘casserole dish
    🥢tongs
    🍽️tray

  6. Step 6/14

    Add 1 tablespoon butter to the same pan. Sauté the chopped onion with a pinch of salt until soft and lightly browned.

    butter
    onion
    salt
    🍳large frying pan
    🥘casserole dish
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/14

    Add the chopped garlic to the onion. Stir and sauté for 1 minute until fragrant.

    garlic
    🍳large frying pan
    🥘casserole dish
    🥄wooden spoon

  8. Step 8/14

    Return all browned pork chops to the pan, allowing them to overlap if necessary. Add 1 tablespoon soy sauce and 2 tablespoons honey.

    pork neck chops
    soy sauce
    honey
    🍳large frying pan
    🥘casserole dish
    🥢tongs
    🥄measuring spoons

  9. Step 9/14

    Add 1 cup chicken stock and 1 tablespoon Dijon mustard. Stir gently to combine the braising liquid.

    chicken stock
    🟡Dijon mustard
    🍳large frying pan
    🥘casserole dish
    🥄wooden spoon
    🥛measuring cup
    🥄measuring spoons

  10. Step 10/14

    Add 2 to 3 thyme sprigs, 1/4 teaspoon ground cinnamon, and 2 bay leaves. Pour in 330 ml dark beer and season with salt and black pepper.

    fresh thyme
    ground cinnamon
    bay leaves
    dark beer
    salt
    black pepper
    🍳large frying pan
    🥘casserole dish
    🥛measuring cup
    🥄measuring spoons

  11. Step 11/14

    Bring the liquid to a boil over high heat. Cover the pan or casserole dish tightly.

    🍳large frying pan
    🥘casserole dish

  12. Step 12/14

    Reduce the heat to low. Simmer covered for 60 minutes until the pork begins to become tender.

    pork neck chops
    🍳large frying pan
    🥘casserole dish

  13. Step 13/14

    Remove the lid. Simmer uncovered for 20 to 30 minutes until the sauce thickens and the pork is very tender.

    pork neck chops
    🍳large frying pan
    🥘casserole dish
    🥄wooden spoon

  14. Step 14/14

    Discard the bay leaves and thyme sprigs if desired. Serve the pork chops hot with the dark beer sauce.

    pork neck chops
    bay leaves
    fresh thyme
    🥢tongs
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Grains, Fats and Oils, Vegetables, Beverages, Condiments, Sweeteners, Broths and Stocks, Herbs and Spices, Seasonings, Dairy

Ingredients

Pork neck chops, Plain flour, Olive oil, Onion, Garlic, Dark beer, Soy sauce, Honey, Chicken stock, Dijon mustard, Thyme, Cinnamon, Bay leaves, Salt, Pepper, Butter

Allergens

Gluten, Soy, Mustard, Milk

Dietetics

Dietary regimen

High Protein, Low Carb, Ketogenic

Calories

720 kcal

Macro nutrients

Protein: 50g, Fat: 38g, Carbohydrates: 29g, Fiber: 1.5g, Sugars: 18g

Nutritional Information

Minerals

Sodium: 990mg, Iron: 4.2mg, Potassium: 760mg, Zinc: 6.5mg

Vitamins

Vitamin B1: 0.9mg, Vitamin B3: 11mg, Vitamin B6: 0.7mg, Vitamin B12: 1.1µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 30 minutes

Overall

1 hour 50 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

large frying pan, casserole dish, tray, tongs, wooden spoon, chef's knife, cutting board, measuring spoons, measuring cup

Appliances

stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Family Dinner, Weekend Meal, Comfort Food, Celebration

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Cypriot, Mediterranean

Geographic

Cyprus, Eastern Mediterranean

Various

Aspect

Texture

Tender, Juicy, Succulent, Velvety, Thick

Flavors

Savory, Malty, Sweet, Umami, Herbal, Warmly Spiced, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked pork at room temperature for more than 2 hours,Cool leftovers promptly), fridge : 3 to 4 days (Store in an airtight container,Refrigerate within 2 hours of cooking,Reheat to an internal temperature of 74°C / 165°F), freezer : 2 to 3 months (Freeze pork with sauce in an airtight freezer-safe container,Thaw overnight in the refrigerator before reheating)