Dave and I filmed this episode in February and I was hoping to send it out before St. Paddies Day. But, a busy schedule and trips out of town kept me from getting it out sooner. Luckily, it doesn’t really matter because the recipe is great year round. And it comes together in about 15 minutes, so it’s perfect for a weeknight meal. It can be easily doubled or tripled to feed more people, and the sauce can be served on the side. Both Dave and I like bone-in chops, and Dave recommends that you buy chops from the rib end of the pig for more flavor. Stop by Marina Meats to pick up chops from Dave and you’ll get the best cut.
We used Guinness to make our pan sauce, but if you want to make this a more local, springtime dish, use Anchor Bock from Anchor Brewing Company. Bock is an ancient German-style dark beer with hints of chocolate, caramel and roasted barley. The beer was traditionally released in the spring to celebrate the longer days and coming of summer.
Active Time: 15 minutes
2 1½-inch thick bone-in pork chops – preferably from the rib end
¼ cup olive oil
1 teaspoon salt
1 teaspoon coarse ground pepper
3 tablespoons butter
1 large shallot (about ½ cup) diced
2 tablespoons brown sugar, packed
1 tablespoon Dijon mustard
1 cup Guinness or Anchor Bock beer
1 teaspoon fresh thyme leaves
Heat a large sauté pan over medium-high heat for 2 minutes, or until very hot. Sprinkle one side of each pork chop with salt and pepper. Add the olive oil to the pan and then place the chops in the pan, seasoned side down. Sprinkle the rest of the salt and pepper over the top of the chops. While the pork is cooking prep the ingredients for the pan sauce. When the bottom of the chops are a nice golden brown, 3 to 4 minutes, flip them over and cook the other side for 3 to 4 minutes for medium – thicker chops will be medium-rare. Transfer to a plate and let the chops rest while you make the sauce. Tent the chops with foil while resting if you want them more well done.
Turn the pan to high and add the butter, swirling to melt. Add the shallots and stir, scraping up all of the bits from the bottom of the pan. Sauté the shallots for 1 to 2 minutes, or until becoming golden and translucent. Add the brown sugar and whisk to melt. Add the Dijon mustard and whisk again. Add one cup of beer and 1 teaspoon fresh thyme leaves. Cook the sauce for 1 minute, whisking while the sauce gently boils. This will help thicken the sauce. Turn the heat off.
Transfer the chops to a serving platter and spoon pan sauce over the top. Serve the remaining sauce on the side.