Pork Chops in Beer

Pork Chops in Beer

I’ve always loved pork chops-especially when they are cooked on the bone. I was nicknamed “chops” as a child for good reason.

I’m visiting my brother and sister-in-law and promised to cook them dinner. On their fridge they’ve posted a message: Eat fiber — Drink water.

A childhood “tic” of mine persists. When my brother imparts a subtle, or not so subtle, suggestion to me, I tend to do the opposite. Forget the Quinoa and Mixed Greens for tonight. I perused Susanne’s recipe file and discovered a Pork Chops in Beer recipe. I’ll serve it with a side of buttery mashed potatoes. (Sibling issues never totally disappear.)

But neither one of them complained about this recipe. Man, oh man, these are really, really good–especially served with smashed potatoes.

Recipe: Pork Chops in Beer


  • 1 cup all-purpose white flour
  • 6-8 pork chops, bone-in (about 1/2-thick)
  • 2 tablespoon unsalted butter
  • 2 tablespoons vegetable or canola oil
  • 12 ounces beer*
  • 1/3 cup soy sauce
  • 1/2 teaspoon freshly grated ginger
  • 1 teaspoon minced garlic


  1. Season both sides of pork chops with kosher salt and freshly ground pepper. Coat pork chops with flour.
  2. In a large frying pan, brown chops in butter and oil.
  3. Combine beer, soy sauce, ginger and garlic; bring to a boil. Pour over chops. Cover and cook 15-20 minutes over low heat.

*Use your favorite beer–it will dictate much of the flavor.

Active Time: 20 minutes

Simmer Time: 20-30 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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