Wednesday, June 13, 2012

Pork Chops with Beer and Bacon Gravy

We were all looking forward to enjoying some grilled, thick, center cut pork chops.  I could already smell them sizzling on the grill.  As luck would have it, the wind picked up, the skies grew dark and a summer downpour ensued.

Yes, we were disappointed but not to be outdone by the weather, I went through my big stack of recipes that I had been promising myself to try and found this one from Rachel Ray.

This is a must try!  The amber ale really deepens the flavor of the gravy and compliments the pork chops unbelievably well.

4 bone-in pork chops, about 3/4-inch thick
Kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 slices hickory smoked bacon, cut in 1/2-inch slices
1 medium onion, rough chopped
1 heaping tablespoon all-purpose flour
1 bottle German amber ale or beer
1/2 cup chicken broth
2 tablespoons flat leaf parsley, chopped

Re-heat the oven to 350 degrees F.

Pat the pork chops dry with a paper towel and generously season both sides with salt and pepper.

Heat a cast iron or heavy skillet with the extra-virgin olive oil over medium-high heat. When the oil begins to ripple, carefully place the chops in the skillet (depending on the size of your skillet, you may have to do this in batches) and cook about 6 minutes per side, turning once.  Remove to a rack over a baking sheet.  Once all of the pork chops are seared, place in the pre-heated oven for about 10 to 12 minutes, until thoroughly cooked.

Lower heat to medium and add a little drizzle of extra virgin olive oil to the same skillet then add the bacon and brown.  Once the bacon is almost cooked, add the onions and saute over medium heat until the onions are soft, about 5 to 7 minutes. Leaving the onions and bacon in the skillet, sprinkle in the flour and stir for about 3 minutes to cook off and brown the flour a bit, then add the beer. Continue cooking until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper. Pour the gravy over the chops, sprinkle with parsley and serve immediately.

Can't wait to have my leftovers for lunch!

Pin It


Betsy from Tennessee said...

Gorgeous, Katherine. I love pork loin ---and that gravy looks delicious.

Isn't it funny that all of us love cooking and eating delicious dinners --and then waiting for some of the left-overs for lunch???? ha


Claudia said...

This is the perfect thunderstorm food - all rich and warming. I never think to make gravy with pork chops (I know). Must rethink. Saving this.

The Japanese Redneck said...

That gravy looks delicious!

Gloria said...

Love these pork chops!
Your letfovers will be delicious!

David said...

Katherine, Pork is my favorite meat and these chops look terrific! Breaded, moist and then that's hard to beat. Take Care, Big Daddy Dave

Lynda Olsen said...

Glad you weren't out foxed by the rain because these chops sound fantastic Katherine! I love pork chops anyway, but when smothered in a rich gravy they are doubly good.

Pam said...

Beer and bacon! Okay, if you insist.

Rebecca Subbiah said...

wow what a fab gravy love it

Inspired by eRecipeCards said...

First, I made your grilled gratin potatoes recently and they came out WONDErFUL! Will be blogging them tomorrow, but as to this...

I have always thought beer makes a terrific sub for wine... so many complex flavors. Love this post!


Mary said...

What a wonderful plan B. These sound delicious and they have great eye appeal. I've bookmarked your recipe. Have a wonderful day. Blessings...Mary

Chris said...

We haven't done pork chops inside in years, I bet my boys would LOVE this.

Debbie said...

My husband is always ready to eat pork chops. They look delicious Katherine. I have a Rachel Ray cookbook (one of many!) but would you believe I have yet to make a recipe from it....I am always too busy checking out recipes online!