This dish was prepared with Union Craft Brewing's Balt Alt, an absolutely delicious altbier made locally in Baltimore. I decided on Balt Alt because I was looking for a malty beer that would add a little sweetness to the gravy and I wanted a beer with caramel looking appearance to help add good color to the gravy. If you've never cooked with beer before, give this a try. It'll make a great plate to warm up with during these last few cold days of winter.
- 4 Bone-in Pork Chops (as thick as you can find up to an inch)
- Salt & Pepper
- 2 TBS Oil
- 2 TBS Butter
- 1 Medium sized onion (white or yellow)
- 1/2 of a Green Pepper
- 2 Stalks of Celery
- 2 Cloves of Garlic
- 3 TBS Flour
- 1 and 1/2 cups of Chicken broth
- 8 ounces of Beer
- 1/4 cup Heavy Cream
- 1 cup of sliced button mushrooms
- Hot Sauce (as much or as little as you'd like)
- You may or may not need a corn starch slurry
- Salt & Pepper Pork Chops. Add oil to cast iron pot or dutch oven. Brown on each side roughly 3 minutes. Place chops on a plate
- Melt butter and add onion, green pepper, celery and garlic. Cover and cook 10 minutes or until vegetables are soft
- Throw flour over the vegetables and stir around to cook the rawness out of the flour.
- Add Chicken broth and beer, bring to a simmer. When simmering add pork chops back in, simmer 20 minutes with lid on. When chops are done, remove them from the pot.
- Add cream, mushrooms and hot sauce. Simmer until it desired gravy consistency is achieved. Sometimes a little corn starch slurry is necessary to thicken it up enough but it's up to you.
- Plate your pork chops and smother them in the gravy. Serve with noodles, rice, or roasted potatoes.