Makes 4 servings
Hands on: 40 minutes
Total time: 40 minutes, plus 8-24 hours for marinating
Ingredients:
For the pork chops:
2 tablespoons butter
1 onion, chopped
1 (12-ounce) bottle amber lager or ale
1 tablespoon minced garlic
2 tablespoons minced fresh thyme
1/4 cup kosher salt
2 cups water
4 bone-in pork chops, about 1 1/2-2 inches thick
1 tablespoon vegetable oil
For the ale gravy:
2 tablespoons butter
1 small onion, chopped
2 tablespoons minced garlic
2 (12-ounce) bottles amber lager or ale, divided
4 cups low-sodium beef broth
1 tablespoon cornstarch
Instructions:
To prepare the pork chops: In a skillet over low heat, melt the butter. Add the onions and cook until caramelized. Add the lager, garlic, thyme, salt and water. Bring to a rapid boil. Remove from heat and cool to room temperature. Add the chops to the marinade and refrigerate, covered, for a minimum of 8 and maximum of 24 hours. Remove pork chops from marinade, pat dry and brush with oil. Set aside.
To prepare the gravy: In a skillet over low heat, melt the butter. Add the onions and cook until caramelized. Add the garlic and sauté for 1 minute. Add the first bottle of beer and reduce liquid by half. Once the beer is reduced, add the broth and reduce again by half. Add the remaining bottle of beer and simmer for 10 minutes. Remove 1/2 cup gravy and add cornstarch. Return mixture to pan and whisk until thickened.
While the gravy is cooking, preheat a grill to high. Grill pork chops for 3 to 4 minutes per side. Move off direct heat and cook for 7 minutes, turning once or until desired doneness.