A basic braised recipe full of flavor and prefect to warm up a cold evening. Serve with mashed potatoes, buttered carrot coins and a green lettuce salad.


  • 4 boneless sirloin pork chops (3/4-inch thick)
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 1/2 cup green onions (chopped)
  • 2 cloves garlic (minced)
  • 8 ounces mushrooms (sliced)
  • 1/2 teaspoon thyme
  • 8 ounces beer (room temperature)
  • salt
  • black pepper (freshly ground)
  • noodles (buttered, optional)
  • fresh parsley (minced, optional)


  1. Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve. Add green onion, garlic, mushrooms and thyme and saute an additional minute. Return chops to skillet, add beer; bring to a boil. Reduce heat, cover and simmer 7-8 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Season with salt and pepper.
  2. Serve with noodles, garnished with parsley, if desired.
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