Skillet Pork Chops in Mild Beer and Onion Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 2 to 2 1/2 lb total)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• 2 tbsp all-purpose flour
• 2 tbsp neutral oil (canola or avocado)
• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced (about 1 lb)
• 3 cloves garlic, minced
• 12 oz mild beer (lager, wheat beer, or pilsner)
• 1 cup low-sodium chicken broth
• 1 tbsp Dijon mustard
• 1 tsp packed light brown sugar
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1/4 cup heavy cream

Do This

• 1. Pat pork dry; season with salt, pepper, and paprika. Dust with flour.
• 2. Sear in oil in a large skillet over medium-high heat, 3–4 minutes per side; remove.
• 3. Add butter; cook onions with a pinch of salt over medium heat until soft and golden, 8–10 minutes.
• 4. Stir in garlic 30 seconds; pour in beer and scrape up browned bits. Simmer 2 minutes.
• 5. Add broth, Dijon, brown sugar, Worcestershire, and thyme; simmer 3 minutes.
• 6. Return pork; cover and gently simmer until pork reaches 145°F internal, 6–10 minutes.
• 7. Stir in cream; simmer 1 minute. Rest pork 5 minutes, then serve with onion-beer gravy.

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Why You’ll Love This Recipe

• Deep, savory onion gravy with beer flavor that stays mellow and never bitter.
• One skillet meal with restaurant-style pan sauce made from the browned bits.
• Juicy pork chops that finish gently in the gravy, not dried out in the oven.
• Flexible: works with chicken broth, different mild beers, and your favorite sides.

Grocery List

• Produce: 2 large yellow onions, 3 garlic cloves (optional: fresh thyme)
• Dairy: unsalted butter, heavy cream
• Pantry: mild beer (lager/wheat/pilsner), low-sodium chicken broth, all-purpose flour, neutral oil, Dijon mustard, light brown sugar, Worcestershire sauce, dried thyme, kosher salt, black pepper (optional: smoked paprika)
• Meat: 4 bone-in pork chops (about 1 inch thick)

Full Ingredients

For the pork chops

• 4 bone-in pork chops, about 1 inch thick (2 to 2 1/2 lb total)
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional, for subtle smoky depth)
• 2 tbsp all-purpose flour (for light dredging)
• 2 tbsp neutral oil (canola, avocado, or grapeseed)

For the mild beer and onion gravy

• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced (about 1 lb)
• 3 cloves garlic, minced
• 12 oz mild beer (lager, wheat beer, or pilsner; avoid very hoppy IPAs)
• 1 cup low-sodium chicken broth
• 1 tbsp Dijon mustard
• 1 tsp packed light brown sugar
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
• 1/4 cup heavy cream
• Salt and black pepper, to taste

Optional for serving

• Mashed potatoes, buttered noodles, or rice
• Roasted carrots or green beans
• Chopped parsley (1 tbsp) for a fresh finish

Step-by-Step Instructions

Step 1: Prep and lightly dredge the pork

Pat the pork chops very dry with paper towels (this helps them brown instead of steam). Season both sides evenly with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika (if using).

Sprinkle 2 tbsp flour over the chops and rub it in lightly so you have a thin, even coating. Shake off any heavy excess.

Step 2: Sear the pork chops for deep flavor

Heat a large, heavy skillet (cast iron works great) over medium-high heat for 2 minutes. Add 2 tbsp neutral oil and heat until shimmering.

Add the pork chops in a single layer and sear without moving them for 3–4 minutes per side, until well browned. If your skillet is crowded, sear in two batches (crowding slows browning).

Transfer the pork to a plate. They will not be cooked through yet.

Step 3: Cook the onions until soft and golden

Reduce heat to medium. Add 2 tbsp unsalted butter to the same skillet.

Add the sliced onions with a small pinch of salt. Cook, stirring occasionally, for 8–10 minutes, until the onions are softened and turning golden-brown around the edges. If the pan looks dry at any point, lower the heat slightly and stir more often so the onions don’t scorch.

Step 4: Add garlic, then deglaze with mild beer

Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Pour in 12 oz mild beer. As it bubbles, use a wooden spoon to scrape up all the browned bits from the bottom of the skillet (that’s where a lot of the savory flavor lives).

Simmer for 2 minutes to cook off some of the alcohol and reduce any sharp beer edge.

Step 5: Build the gravy and keep it mellow (no bitterness)

Stir in 1 cup chicken broth, 1 tbsp Dijon mustard, 1 tsp brown sugar, 1 tsp Worcestershire, and 1/2 tsp thyme.

Bring to a steady simmer and cook for 3 minutes. The brown sugar and cream (added later) are intentional here: they round out the beer and help ensure the gravy tastes rich and savory instead of bitter.

Step 6: Simmer the pork chops until juicy and done

Lower heat to low so the liquid is at a gentle simmer (small bubbles). Return the pork chops to the skillet along with any juices on the plate. Nestle them into the onions and gravy.

Cover the skillet and simmer gently for 6–10 minutes, flipping the chops once halfway through, until the thickest part of the pork reaches 145°F on an instant-read thermometer.

Step 7: Finish with cream, rest, and serve

Transfer the pork chops to a clean plate and loosely tent with foil. Stir 1/4 cup heavy cream into the gravy and simmer for 1 minute to bring it together.

Taste and adjust with salt and pepper as needed. Let the pork rest for 5 minutes, then serve with a generous spoonful of the beer-and-onion gravy over the top.

Pro Tips

• Choose the right beer: Use a mild beer (lager, pilsner, wheat beer). Skip hoppy IPAs; hops can turn bitter as the sauce reduces.
• Don’t rush the onion step: Those 8–10 minutes of softening and browning are what make the gravy taste deep and naturally sweet.
• Use a thermometer for perfect pork: Pull at 145°F, then rest 5 minutes. Overcooking is the fastest way to dry chops.
• Keep the simmer gentle: A hard boil can tighten the meat. Low heat keeps the chops tender while they finish cooking.
• Want thicker gravy? Simmer uncovered for 2–4 extra minutes after removing the pork, stirring often, until it coats the back of a spoon.

Variations

• Mushroom-onion beer gravy: Add 8 oz sliced cremini mushrooms after the onions soften. Cook 5 minutes, then proceed with beer deglaze.
• Apple beer twist (still mild): Replace 1/2 cup of the chicken broth with 1/2 cup unsweetened apple cider. Great with pork and keeps the sauce rounded.
• No cream option: Replace the heavy cream with 1/3 cup whole milk (slightly lighter) and simmer 1–2 minutes longer to smooth it out.

Storage & Make-Ahead

Refrigerate leftover pork and gravy in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat until the gravy is hot and the pork reaches 165°F. Add a splash of broth (1–2 tbsp at a time) if the gravy tightens up in the fridge.

Make-ahead tip: Slice the onions and mince the garlic up to 24 hours in advance. Store refrigerated in separate containers so dinner comes together quickly.

Nutrition (per serving)

Approximate, based on 4 servings: 480 calories, 36 g protein, 29 g fat, 18 g carbohydrates, 2 g fiber, 6 g sugar, 820 mg sodium. Values vary by chop size, beer brand, and exact ingredients.