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Pork chops with Beer and Bacon Gravy


Rachael Ray

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  • 4 bone-in pork chops, just over 1 inch thick
  • salt and pepper
  • 1 Tbsp EVOO
  • 2 thick slices bacon
  • 1 medium onion, diced
  • 1 round Tbsp flour
  • 1 bottle dark German beer
  • 1/2 cup stock
  • Chopped parsley


Servings 4


Step 1

Season the chops liberally with salt and pepper
Heat the EVOO in a skillet over medium high heat
When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm about 10-12 mins
Remove to a platter and cover with foil, reserve
Add a drizzle more oil to the pan, add bacon and brown for 2-3 mins
Stir in the onions and saute over medium heat with the bacon until soft, 6-7 min
Sprinkle in flour, stir for 1 mn, add beer
Cook until reduced by half, 1-2 mins, then whisk in stock
Remove from heat and season with pepper
Pour gravy over the chops, sprinkle with parsley

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