I was raised in Wisconsin. Yep. Cheese, brats, beer, and the Green Bay Packers!
This is another recipe from my childhood days that uses the beer part of growing up in good old Wisconsin. It smelled wonderful while cooking and was always enjoyable to the taste buds.
I’ve seen many recipes variations and all of them have the same basic base for the sauce: beer, brown sugar, and ketchup. As I continued to make this dish over the many years since my childhood, it evolved over time and here’s my version of this classic.
- 3 to 4 pork chops
- Salt and pepper to taste
For the sauce
- 1 12 oz beer
- 1/2 cup or so of packed brown sugar
- 1/2 cup ketchup
- 3 garlic cloves crushed or minced – more or less to taste
- 1 teaspoon of course ground black pepper
- 1 teaspoon of dry mustard
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of ginger
- 1 tablespoon of red wine vinegar
- 1/2 teaspoon of Worcestershire sauce
- A pinch of red pepper flake
- 2 or so dashes of hot sauce (Sriracha works well)
- And, just for giggles, an ounce +/- of bourbon
- Heat a large skillet and add oil.
- Sprinkle salt and pepper on both sides of the pork chops. Place in frying pan and sear until brown. Turn over and sear the other side.
- While the pork chops are searing, combine all ingredients for the sauce and mix well. Taste and adjust to your liking.
- Add mixture to frying pan and bring to boil then turn down to a slow simmer. Cover and let simmer for about 45 or until fork tender. Turn pork chops halfway through.
- Remove cover the last 10 minutes to help the sauce thicken as needed.