Pork Chops Braised in Mustard, Onion, Apple and Mushroom Sauce with Belgian Beer

Ingredients

  • 2-4 pork chops (I bought 2 ginormous bone-in chops fresh from the farm so they took up the entire pan. You could make this with 4 smaller chops.)
  • 1 large onion, sliced
  • 1 small container baby portobello mushrooms, sliced
  • 1/2 Granny Smith apple, sliced
  • 1 12oz Belgian beer (I used Rare Vos from Ommegang Brewery) – you only need ~ 1/3 cup for the cooking, but you can drink the rest. ;)
  • 1/3 cup stock
  • 2 tablespoons spicy ground mustard
  • 2 tablespoons honey
  • lemon juice (about 1/2 of a lemon)
  • garlic – several cloves
  • rosemary
  • ground cayenne pepper
  • salt and pepper
  • olive oil
  • Montreal Steak Seasoning, if you’ve got it

Directions

  1. Heat olive oil in cast iron skillet over medium-high heat. Salt and pepper the chops (add a little Montreal SS if you’ve got it); put in skillet, in batches if necessary, and brown quickly on both sides. Set aside.
  2. To the hot skillet, add chopped onions, mushrooms and apple slices. Cook, stirring, until onions are browned and just tender. Add the beer to the pan to deglaze it; be sure to scrape the yummy stuff from the bottom and mix it in. Add stock to the pan.
  3. In a small bowl, mix together mustard, honey, lemon juice, 2 cloves of minced garlic, rosemary, salt, pepper, cayenne pepper. Add this mustard mixture to the pan and stir together.
  4. Let the mixture boil for a minute; add chops back to pan; nestle a few whole garlic cloves around the chops.
  5. Cover with foil and bake at 325 degrees for about 45 minutes or until pork reaches an internal temp of ~ 155-160 degrees. Check the temp at 35-40 minutes in because they may take less time, especially if the chops are on the small side.

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