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.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 590 |
| Total Fat | 32 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 105 milligrams |
| Sodium | 698 milligrams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 10 grams |
| Protein | 41 grams |
| Sugar | 3 grams |
Reviews
This was easy and outstanding. I expected it to be good but it was absolutely amazing and guiltless.
Super delicious amd easy. Husband gave thumbs up to make again!!