Best Beer Braised Pork With Mushrooms Recipes

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BALSAMIC BEER BRAISED PORK ROAST



Balsamic Beer Braised Pork Roast image

An easy recipe for the tastiest pork roast that is fork tender.

Provided by Amy Johnson

Categories     Main Dishes

Time 3h10m

Number Of Ingredients 9

3 tablespoons of vegetable oil
4 pound boneless pork butt roast*
12 ounces beer
3 tablespoons balsamic vinegar
2 teaspoons salt
2 teaspoons black pepper
2 teaspoon garlic powder
2 teaspoons oregano
1/4 cup brown sugar

Steps:

  • Preheat oven to 450-degrees F.
  • In a dutch oven (or an oven safe heavy bottomed pan with tight-fitting lid), heat oil over medium-medium high heat.
  • When oil is rippling, brown pork roast a couple of minutes on each side.
  • Whisk together beer, balsamic vinegar, salt, pepper, garlic powder, oregano, and brown sugar; pour over pork roast.
  • Cover and bake in 450-degree F oven for 15 minutes, then lower oven temperature to 300-degrees F and continue to bake for another 2 hours and 45 minutes.

BEER-BRAISED PORK CHOPS



Beer-Braised Pork Chops image

When only a stick-to-your-ribs dinner will do, try these moist and tender pork chops, complemented beautifully with a rich beer gravy.

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1 leek (white and light green part), thinly sliced (about 1 cup)
4 bone-in pork loin chops, 3/4 inch thick (about 1 1/2 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup stout or dark beer
1 tablespoon Gold Medal™ all-purpose flour

Steps:

  • In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add leeks; cook 3 to 5 minutes, stirring frequently, until tender. Remove leeks from skillet; set aside.
  • Sprinkle both sides of pork chops with salt and pepper. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add pork; cook 5 to 6 minutes, turning once, until golden brown on each side. Spoon leeks over pork. Pour beer around pork. Heat to boiling; reduce heat to low. Cover; simmer 45 to 50 minutes or until pork is tender. Remove pork from skillet; cover to keep warm.
  • In small bowl, stir together flour and 1/4 cup hot juices from skillet. Pour mixture into skillet; cook over medium heat 5 to 6 minutes, stirring constantly with whisk, until gravy is thickened and bubbly.
  • Serve gravy over pork chops.

Nutrition Facts : ServingSize 1 Serving

BEER-BRAISED PORK CHOPS



Beer-Braised Pork Chops image

The sweet and slightly bitter flavor of dark beer makes for a rich, full-flavored sauce for this pork chop dinner. Served with a delicious braise of cabbage, bacon and beans this is a great way to enjoy a hearty and comforting weeknight dinner.

Provided by Young Sun Huh

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 slices bacon, diced
1 small onion, diced
2 to 3 large sprigs thyme, plus 1 tablespoon chopped leaves
1 15-ounce can cannellini beans, drained and rinsed
1 1/4 cups low-sodium chicken broth
1/2 head Napa cabbage, roughly chopped
Kosher salt and freshly ground pepper
2 pinches of red pepper flakes
4 boneless pork chops (1/2 inch thick; 1 to 1 1/2 pounds total)
2 tablespoons all-purpose flour
1 12-ounce bottle medium-dark beer
1 tablespoon unsalted butter

Steps:

  • Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon fat into a small bowl and reserve. Add the onion and thyme sprigs to the skillet and cook until the onion is softened, about 5 minutes. Add the beans and 3/4 cup chicken broth and cook until the beans are tender and most of the broth evaporates, about 5 minutes. Add the cabbage and cook until wilted. Season with salt, pepper and a pinch of red pepper flakes.
  • Rub the pork chops with salt, pepper and the chopped thyme, then coat with the flour. Heat 1 tablespoon of the reserved bacon fat in a separate skillet over medium-high heat. Add the pork chops and cook until golden brown, 2 to 3 minutes per side. Remove to a plate. Add the beer and remaining 1/2 cup chicken broth to the skillet and scrape up any browned bits from the bottom of the pan; bring to a simmer. Return the pork to the skillet, reduce the heat to medium low and loosely cover. Cook until the pork is cooked through, 5 to 7 minutes. Remove the pork to a plate and let rest.
  • Continue cooking the braising liquid until reduced and thickened, about 6 minutes; swirl in the butter. Divide the bean-cabbage mixture among plates. Slice the pork and add to the plates. Top with the pan sauce, bacon and another pinch of red pepper flakes.

BEER BRAISED SIRLOIN CHOPS WITH MUSHROOMS



Beer Braised Sirloin Chops With Mushrooms image

Make and share this Beer Braised Sirloin Chops With Mushrooms recipe from Food.com.

Provided by Mama T of Two

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless sirloin pork chops, 3/4 inches thick
2 tablespoons flour
1 tablespoon butter
1/2 cup chopped green onion
2 garlic cloves, minced
8 ounces fresh mushrooms, sliced
1/2 teaspoon thyme
8 ounces beer
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place flour, salt and pepper in a bowl.
  • Dredge pork chops in this mix.
  • Melt butter in skillet over high heat. S.
  • ear chops in butter on both sides.
  • Remove chops from pan.
  • Reduce heat add onion, garlic, mushrooms and thyme; sauté until onions and mushrooms are soft.
  • Return chops to skillet, add beer and bring to a boil.
  • Reduce heat, cover and simmer for 10-15 minutes or until pork chops are done.

Nutrition Facts : Calories 235.9, Fat 9.7, SaturatedFat 4.1, Cholesterol 74.2, Sodium 225.6, Carbohydrate 8.6, Fiber 1.1, Sugar 1.3, Protein 24.3

PORK CHOPS BRAISED IN BEER



Pork Chops Braised in Beer image

Make and share this Pork Chops Braised in Beer recipe from Food.com.

Provided by Amber Dawn

Categories     Pork

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 6

2 onions, sliced
1 tablespoon oil
1 3/4 lbs pork chops (4 thick cut)
1/2 cup beer
salt and pepper
3/4 teaspoon marjoram

Steps:

  • Fry onions until soft, remove to plate.
  • Sear both sides of pork chops.
  • Put pork chops in baking dish and cover with onions.
  • Mix beer with salt and pepper and marjoram; pour over pork chops.
  • Cover and bake in 350 degree F oven for 1 1/2 hours.

BEER BRAISED BBQ PORK BUTT



Beer Braised BBQ Pork Butt image

Provided by Dave Lieberman

Categories     main-dish

Number Of Ingredients 13

2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed
12 ounces good ale or dark beer, such as Bass
4 cloves garlic, chopped
One 5-pound pork butt (shoulder of the animal)
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar

Steps:

  • Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
  • Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
  • Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
  • To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
  • While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

BEER-BRAISED PORK CHOPS



Beer-Braised Pork Chops image

This is a quick and easy recipe that results in tender and flavorful pork chops.

Provided by BARNETTCB

Categories     100+ Everyday Cooking Recipes

Time 30m

Yield 4

Number Of Ingredients 11

4 tablespoons all-purpose flour
½ teaspoon salt
1 teaspoon ground black pepper
4 boneless pork chops, 1/2-inch thick
1 tablespoon butter
1 tablespoon olive oil
1 cup beer
2 tablespoons red wine vinegar
2 tablespoons stone ground mustard
2 tablespoons brown sugar
2 tablespoons finely chopped fresh rosemary

Steps:

  • Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly.
  • Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1 1/2 to 2 minutes. Turn pork chops over and cook for an additional 1 1/2 to 2 minutes. Transfer pork chops to a plate.
  • Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a boil over medium-high heat. Return pork chops to the skillet, cover, and reduce heat to medium-low. Simmer until pork chops are no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.

Nutrition Facts : Calories 311.7 calories, Carbohydrate 17.4 g, Cholesterol 66.6 mg, Fat 13.3 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 4.9 g, Sodium 439 mg, Sugar 6.6 g

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