Cooking with Hope Beer: Pork Chops with Beer & Bacon Gravy

Why have any old sauce when you can have a beer and bacon gravy! Kick your next pork chop dish up a notch with this recipe, which originally appeared on The Food Network. The gravy also goes so well with accompanying sides like mashed potatoes, potato croquettes, peas, carrots or broccoli.


  • 4 thick pork chops
  • 1 tbsp  olive oil
  • 2 thick slices of smokey bacon, diced
  • 1 medium red onion, diced
  • 1 tbsp plain flour
  • 330ml PASSifYouCan Pale Ale
  • 120ml vegetable stock
  • Chopped parsley


Season the chops with salt and pepper. Heat the olive oil in a pan over medium-high heat until the oil smokes. Add the chops and cook, turning once, until each side has a nice char and the meat is just turning firm. Remove and cover with foil.

Add a drizzle of olive oil to the pan, add the bacon and onions and  saute over a medium heat until soft. About 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the beer. Cook until reduced by half, then whisk in the stock. Remove from the heat and pour the beer-gravy over the chops, sprinkle with parsley and serve with your choice of sides.

pork chops beer and bacon gravy