Beer-Braised Pork Chops

Recipe View In a large resealable plastic bag, combine the flour, salt, and pepper. Add the pork chops and shake vigorously to ensure they are thoroughly coated. (Prep time: 5 minutes)

Recipe View Melt the butter in a large skillet over medium-high heat. Add the olive oil, allowing it to shimmer. Place the pork chops in the skillet in a single layer, being careful not to overcrowd. Sear until deeply browned on one side, approximately 1 1/2 to 2 minutes. Flip the pork chops and sear the other side for an additional 1 1/2 to 2 minutes, achieving a rich, golden-brown crust. Transfer the seared pork chops to a plate and set aside. (Cook time: 5-7 minutes)

Recipe View Pour the beer, red wine vinegar, stone ground mustard, brown sugar, and chopped fresh rosemary into the skillet. Whisk well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil over medium-high heat. Gently return the pork chops to the skillet, nestling them into the sauce. Cover the skillet, reduce the heat to medium-low, and simmer until the pork chops are cooked through and no longer pink in the center, about 10 to 12 minutes. Ensure an instant-read thermometer inserted into the center of a chop reads 145 degrees F (63 degrees C). (Cook time: 15-17 minutes)

Recipe View Carefully transfer the pork chops to a serving plate. Increase the heat under the skillet to medium and boil the pan juices until they have reduced and thickened into a luscious sauce, whisking frequently, about 3 minutes. Spoon the thickened sauce generously over the pork chops and serve immediately. (Cook time: 3 minutes)