Years ago when I lived in Boston, our friend made us a pork chop dinner sautéed with apples. The combination of the salty pork and sweet apples was delicious. I remember drinking Belgian beer and feeling so grown up at the time and proud that we cooked in on a shoe-string budget.
Feeling nostalgic, I wanted to recreate the dish. While rummaging through the kitchen, I thought onions and beer would add a bit of depth and fresh herbs could round out the sweetness. After I prepared the dish, I thought about adding a touch of cream to the sauce. I'll have to try that in the future. We paired the dinner with baked kale chips and a Rioja, but an amber ale or Belgian style beer would be lovely as well.
Beer Braised Apple & Onion Pork Chops
2 boneless pork chops
1 large apple, sliced
1 onion, thinly sliced
1 cup of beer
2 sprigs of rosemary, roughly chopped
2 springs of thyme, roughly chopped
Pat dry pork chops sprinkle with salt and pepper. Heat a medium pan over medium heat, add two tablespoons of coconut oil.
When oil is hot, sear pork chops for three to four minutes on each side. Remove pork from pan and keep under flame. Add more coconut oil and the onions and apples. Saute until softened, about three minutes.
Add beer, scraping up any bits, and then add pork chops and herbs. Bring pan juice to a boil, and then simmer covered for about five minutes. Plate the pork chops and top with apples and onions and drizzle with remaining juice.