These slow-simmered pork chops braise in a rich onion and German lager which creates a delicious dunkelbier, or dark beer, gravy. Use any dark lager if you can’t find German beer.
Ingredients
- 1 tbsp olive oil
- 8 pork loin chops
- 3 brown onions, sliced
- 3 cloves garlic, sliced
- 1 tbsp German mustard
- 1/4 cup plain flour
- 375ml dark lager
- 1-2 cups chicken stock
- 2 sprigs rosemary
Method
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Step 1Heat half the olive oil in a large heavy-based casserole dish over medium heat. Season pork chops and, working in batches, brown them well on each side. Remove to a plate. Heat remaining oil and add onions.
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Step 2Cook for 8 minutes, stirring often, until soft and starting to colour. Add garlic and cook for a further minute. Stir through mustard. Add flour and stir to combine, allowing it to cook off for 1 minute. Pour in lager and bring to the boil. Stir well and use the spoon to scrape the bottom of the pan. Add 1 cup of chicken stock. Return pork to the pan, placing it in a single layer if possible. Tuck in the rosemary and bring to the boil. Reduce heat, cover with a lid and simmer over gentle heat for 45 minutes until pork is tender. Check regularly and add more stock if the sauce is getting too thick. When it is ready, the sauce will have reduced to a dark, thick onion gravy.
Recipe Notes
I used a dark German lager. Stout is a similar colour but the flavour profile is different, so choose a regular lager if you can’t find dark, and add some Worcestershire sauce or soy sauce to the dish for colour.
If you don’t have a stove-top casserole dish big enough, you can transfer all of the ingredients to a large baking dish, cover with foil and cook in a low oven for 1-1.5 hours until pork is meltingly tender.
Recipe and photo by Greer Worsley.
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