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.