You will want plentiful amounts of this delicious recipe!
I’m going to refer to the month of March as Pork Month from now on. I didn’t plan it this way, but my husband and I have prepared much more pork than usual in the past few weeks. And every tender, juicy bite has been totally scrumptious! I have another pork recipe on my list that I plan to make soon. Mom’s Pork Chops! My mother makes the best pork chops under the sun, and I cannot wait to share that splendor with you all. I mustn’t get ahead of myself, though. Back to the delicious recipe at hand!
This is how my husband has been preparing pork for the past year or so. I swoon over this recipe. And I swoon over the fact that I have a husband who makes me delicious pork and mouth-watering mai tais.
Combine in a medium bowl:
6 oz. light beer
2 tablespoons brown sugar
3 tablespoons ketchup, with an extra squirt for good measure
Salt and pepper both sides of 3 pork chops. If you plan to make more than 3, double the sauce. You will want plentiful amounts of its deliciousness.
Coat a large skillet with cooking spray. Cook the pork chops for 3 minutes on each side over medium heat.
Pour the beer mixture over the pork chops and bring to a boil. Reduce the heat to medium-low heat and simmer, uncovered, for 10-15 minutes, or until a meat thermometer inserted into the center reads 160 degrees F.
Remove the pork chops from the skillet and cover them to keep warm. Continue to let the sauce simmer until it has reduced to 3/4 cup, about 5 minutes.
Pour the sauce over the pork chops and serve immediately! I love Pork Month! Add Crockpot Pork Loin to your must try pork recipes, you won’t be disappointed!
Sweet & Tangy Pork
- 6 oz. light beer
- 2 tbsp. brown sugar
- 3 tbsp. ketchup
- 3 pork chops
- salt & pepper
- Combine the beer, brown sugar and ketchup in a medium bowl. Set aside.
- Coat pork chops with salt and pepper. Coat a large skillet with cooking spray. Cook the pork chops for 3 minutes on each side over medium heat. Pour the beer mixture over the pork chops and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10-15 minutes, or until a meat thermometer inserted into the center reads 160 degress F.
- Remove pork chops from skillet and cover to keep warm. Let the sauce simmer until it has reduced to 3/4 cup, about 5 minutes. Pour sauce over the pork and serve immediately.
Just made this and it is absolutely delicious
This is one of our absolute favorite sauces of all time. It is SO GOOD. Glad you loved it, too.
Awesome!!!! I am going to start using this sauce as my new go-to bbq sauce! Would be great on baby backs! Thanks!
Yrina De La Cruz
Just made these tonight. SUPER QUICK, and OH SO YUMMY! When you mix the beer and ketchup it will smell strange before you pour it in, but after that beer has cooked down, oh how good this dinner was!
Just made this recipe and it was absolutely delicious!
I also added onions to it.
Thnak you for sharing this wonderful recipe, my husband totally LOVED it!
that looks so good. My husband would love it.
My goodness! that pork chop looks lovely and oh so juicy!!!! mmmmmmmm
Love me some pork chops. These look and sound like they would be delicious. Makes me regret the quick marinade I threw mine in this morning.
Amy's Cooking Adventures
These look great! Perfect for the package of pork chops I have in the freezer!
That looks like one heck of a pork chop! Lucky you to have such a pork-talented husband! =)
This looks perfectly flavored and moist!
Mmmmm…. looks so delicious with that shining glaze. Love it. Want a bit 😉
Lindsey @ Gingerbread Bagels
Wow those pork chops look sooo good! It's been forever since I've had pork and now I'm craving it at 5:30 am. 🙂
Susi's Kochen und Backen
These pork chops look fantastic, the sauce especially looks good enough to drink! This is a great weeknight meal when I'm running short on time! Thanks for sharing :o)
These look amazingly good…beautiful color. What an easy, fun recipe to put together.
that does look like a wonderfully prepared pork chop! sweet and tangy is always my favorite, and we certainly don't serve pork often enough.
thanks for sharing