Braised Pork Chops with Ale and Onions

A Tried & True Braised Pork Chops Recipe

This recipe is based on a homey Belgian cooking with beer specialty often served in the brasseries and cafes of Brussels. There the dish is simply called Pork Chops Brussels Style (Varkenskoteletjes op z'n Brussels) - the use of beer is a given. Apple cider or stock work just as well and you can use them instead. We often add thinly sliced dried figs to the onions and ale to create a richer taste. They virtually melt into the braising liquid and contribute a rich, luxurious sweetness.

Understand the Cut of Meat

When it comes to braising pork chops typically the preferred type is boneless pork loin chops.

The loin spans the length of the pig, just underneath the fat back. Chops cut from the loin area closer to the shoulder have a bit more fat and tend to be juicier while those carved out from near the ham are leaner. 

Lean pork loin chops such as the ones shown above are easy to overcook and become tough which is why brining them prior to preparing this recipe (or any other that calls for this cut of meat) is essential.

Brining increases the liquid content of the meat and also loosens its protein structures. As the chops cook, they retain more moisture and in result and stay juicier as they become fork-tender. 

TIP: Do not discount the importance of brining pork loin chops. Always brine if you have the time - the meat will be so much juicier. Look up the basic brine recipe Chris uses as a professional chef in the notes of the recipe card below. Brine for 2 to 12 hours for best results.

Ingredients for Braised Pork Chops with Ale and Onions

Besides the pork chops (and optional brine ingredients), gather the following:

Flour. To dredge the pork chops in.

Butter and cooking oil. To sear the chops and then saute the onions, the butter is pure flavor, the oil keeps it from burning. 

Onions. Sweeter varieties such as vidalia, white or red onions are most suitable. 

Ale or Cider. We like using sweet Belgian trippel ale or Duvel (Belgian strong pale ale) in this recipe, other good options are saison or Belgian wit. The original recipe is frequently prepared with gueuze ale or a similar lambic. If Belgian ales are not your thing you can absolutely substitute with hard cider - the flavor of the sauce will be different, but still really good. For a non-alcoholic version use high quality vegetable broth instead of the ale or high quality apple juice instead of the hard cider. 

Fruit/Brown sugar. Dried figs are optional, but definitely a tasty touch that adds a ton of flavor to the sauce.  If you choose to skip the figs add two tablespoons of brown sugar to the onions to compensate for the omitted sweetness. If you go with cider, consider adding sliced apples instead of the figs.

Herbs & Seasonings. Kosher salt and pepper to taste, to season the pork chops and then the onions. Thyme (dried or fresh to add in the braising liquid). Fresh thyme (or flat leaf parsley) for garnish. 

Corn starch. To thicken the sauce - you will make a slurry with it. 

Vinegar/Mustard. Just before you serve the chops you can add a bit of acidity by way of apple cider, Worcestershire sauce, white wine vinegar or Dijon mustard. Simply whisk your choice of ingredient into the sauce. The touch of sour really rounds of the flavor base of the gravy. 

How to Make Braised Pork Chops with Ale

The workflow for this dish is straight forward. All you need by way of equipment is a nice heavy skillet (cast iron or similar), a lid that fits it and your stove. 

Prep all your ingredients before you begin - brine the chops (recommended), thinly slice the onions, pick the thyme leaves, if using dried figs thinly slice them in strips etc. and get to work. 

• Step 1. Remove the pork chops from the brine (if using) and pat them dry. Season with salt and pepper on both sides of the pork chops then dredge each in flour and shake of the excess.
• Step 2. Heat a skillet over medium-high heat and melt butter and cooking oil in it and add the floured pork chops. Sear each side for about 2-3 minutes, until golden brown.
• Step 3. Remove the pork chops from the skillet and set aside. Add the onions, figs, thyme and salt and pepper. Mix well together and cook down over medium heat until the onions are nicely softened. 
• Step 4. Deglaze with the beer and scrape off any brown bits from the bottom of the skillet. Add a bit more beer, bring to simmer, add the pork chops back in the skillet over the onions and cover. 
• Step 5. Simmer for about 12-15 minutes, then again remove the chops to a serving platter and thicken the sauce with slurry (corn starch + water). Optional - add a bit of butter for a silkier sauce. Stir, remove the skillet from the heat and lace with a bit of vinegar and/or stir in some mustard. 
• Step 6. Smother the chops with the onions and sauce and serve or add back the pork chops to the skillet, cover them with onions and gravy and serve.

TIP: Braised pork loin chops are done when the internal temperature registers 145 F.

How to Make Cider Braised Pork Chops

Execute the recipe in exactly the same way but use hard cider instead of the sweet ale and substitute the dried figs with apple slices. No need to add brown sugar, cider is much sweeter than any Belgian ale. You also might want to use sage in place of thyme, or both. 

Serving Suggestions

Possibly the greatest experience we've had enjoying these chops is served generously smothered with the onions and beer gravy and simply a piece of freshly baked, crusty rustic bread to mop up the deliciousness. Of course, washing it all down with a Belgian ale. 

Mashed potatoes are clearly a contender here, as well as roasted potatoes and even fries. Rice pilafs or even simple, boiled white rice go well with this dish too.