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1
Rinse off the raw pork chops and pat dry with paper towel.
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2
Lay on a flat surface.
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3
Pour 1 Tablespoon of maple syrup on the top of each chop and smear it all around the top of the surface.
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4
Use a sharp knife and poke a few small cuts into chop so that maple syrup will leak into the cut.
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5
Sprinkle the top surface of each pork chop with 1 teaspoon each of the chili powder, garlic powder and cinnamon.
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6
Sprinkle on 1/2 teaspoon of clove as well.
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7
Repeat with each chop.
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8
Meanwhile heat 2 Tablespoons of olive oil in large fry pan on high.
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9
When pan is hot place chops seasoning side down onto skillet.
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10
Now while your chops are cooking on the seasoned side you will repeat the seasoning and maple syrup process on the exposed sides of each.
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11
Flip pork chop after 5 minutes.
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12
The seasoning should be brown and caramelized.
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13
Cook the other side for 5 minutes as well.
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14
After both sides are browned pour your bottle of beer into the pan.
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15
(I recommend an amber ale or a darker beer.
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16
If you have access to Shipyard Pumpkinhead Ale do yourself a favor and use it!)
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17
Once the beer has come to a boil, cover the pan and turn heat to simmer.
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18
Simmer for 30 minutes.
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19
Remember, the lower the heat and slower you cook the pork chops, the more tender they will be!
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20
After 30 minutes, use a fork to remove chops from pan and put on a plate.
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21
Whisk 4 Tablespoons of flour into the remaining beer and juices in pan.
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22
The flavor will be outstanding.
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23
Add 1 teaspoon of salt as needed.
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24
If gravy is too thick for your liking you can add a little milk and whisk it in.
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25
We love spice at my house, so I add 1 Tablespoon of crushed red pepper to the gravy.
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26
Turn up heat on gravy, then once it comes to a boil, turn to low and let simmer for a minute or two, making sure to stir well and get all of the caramelized seasoning off of the bottom of the pan.
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27
Pour on top of chops and enjoy!
