BEER-BRAISED PORK CHOPS

Beer-Braised Pork Chops image

Provided by Young Sun Huh

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.