Beer Braised Pork Chops With A Kick

1. 1

   Trim pork chops of any fat. Season both sides with salt, pepper, and chili powder.

2. 2

   Heat up a deep sided, medium size pan (that has a lid). When pan is hot enough that a few drops of water dance across the surface, add the oil. Place the pork chops in the pan, hear that beautiful sizzle, and let sit for 3-4 minutes to allow optimal browning. Flip and brown the other side for another 3-4 minutes. Once both sides are browned, remove pork chops from pan.

3. 3

   If needed, add some more olive oil. Add garlic, shallot, and jalapeno into pan and allow to sweat and cook until soft and slightly brown, infusing the flavors of the vegetables into the oil, about 3-4 minutes.

4. 4

   Pour about half of the beer into the pan, and scrape up any brown bits. Bring to a boil. Nestle the pork chops back in the pan, and cover, bringing heat to low. You want the liquid level to hit around halfway up the pork chop. Let braise in the beer for 10-15 minutes. If you have any beer leftover, no one's judging- finish that bad boy while the meat's cookin.

5. 5

   After chops are done simmering, plate each chop and top with some of the jalapeno-shallot-beer sauce. Oh yeah, and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.