On football Sundays, nothing quite goes as well together as meat and beer. I defy you to find a more winning combination. And in honor of the Jets making it to the AFC championship, I decided to go with a green-and-white theme. Some good that did.
Oh, it’s not that they didn’t try. I know they did. It’s just that the Steelers tried … and succeeded. I suppose there is a difference.
As you’ve probably figured out, I love braising meat. I particularly love the way this dish came out- the heat from the jalapeno peppers plays perfectly off the beer, and the delicious crust of the seared chop really holds its own. And don’t worry about it getting too spicy- my boyfriend does not like spicy food but actually finished his plate with this dish. It just depends on how much jalapeno you use (I used half a pepper).
Beer-Braised Pork Chops with a Kick
- 2 tbsp olive oil
- 2 boneless pork chops, one-inch thick
- 3 cloves of garlic, chopped finely
- 1 medium shallot, chopped
- 1/2 or 1 whole jalapeno pepper, minced (amount depends on how much heat you like)
- chili powder to taste
- salt & pepper
- one can beer
1) Trim pork chops of any fat. Season both sides with salt, pepper, and chili powder.
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) 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) 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) After chops are done simmering, plate each chop and top with some of the jalapeno-shallot-beer sauce. Oh yeah, and enjoy!