Mama’s Drunk Pork Chops with Sweet Onion

My mom always cooked boneless pork chops “low and slow” in our house growing up.  Because of this, they came out super tender and crazy flavorful.  When I say you won’t need a knife for this recipe, I’m serious.  You won’t need a knife for this recipe.

These guys require some attention, so you’ll need to be around to flip them every so often.  But otherwise, it’s super easy to prepare, and only requires a handful of ingredients.  This recipe is especially perfect for a fall or winter day, when you are planning on staying indoors most of your day anyway.  

Who needs a candle when you can smell slow-cooking pork that’s swimming in a gravy made from beer and onion?!  Step aside autumn-scented beacon of light.  THIS is my idea of autumn.

This recipe was one of the first I made when I got married and finally moved out of my parents house at the age of 30.  (Not ashamed!)  My husband loved it so much so I knew I would “keep it in rotation” as I liked to call it, as one of the recipes up my sleeve as a new wifey who finds cooking oddly relaxing.

If you hate onions, you’re gonna hate this one, because the gravy the pork chops cook in is essentially made of two main ingredients.  Beer and onions.  The End.  

If you love onions, then keep reading!

Directions:

Begin by preparing your workstation.  (Organized work stations excite me!)  You’ll need two shallow plates or dishes of some type, one for egg wash and one for breading.

Crack 1-2 eggs, add a splash of water, and whisk until combined.  (I use 1 egg for up to 4 pork chops.  If you’re making more than 4, I would use 2 eggs.  You get the idea.)

Pour a good amount of Italian breadcrumbs in the other plate.  Just don’t dump half of the can, because you might end up wasting a lot.  (Again, I’ve been there.)  You can always add more.  I have mastered the technique of “breadcrumb dumping” using just my arms when my hands are covered in raw meat, egg wash and breadcrumbs.  Pretty darn proud of this move, actually.

Next, prepare your pork chops (I prefer boneless, but you can use any thick chop) by making sure they are defrosted (I say this because again, once I forgot and this caused a problem.) Trim off any excess fat.

Now you’re ready to run them through their stations, dipping each in the egg wash, then the breading.  Make sure to really press the breading onto each pork chop, front, back, and around all the sides.  You’ll thank me later.

When your pork chops are ready, coat a large frying pan with your favorite oil used for frying (I use Canola.)  Crank up the heat to just above medium to begin, then I usually turn it slightly down to medium once the outer breading starts to brown.

Cook both sides evenly.  Flip once using a pair of tongs.  Tongs are much easier than a spatula because you can really get a nice grasp on them.  Just be gentle because you want the breading to remain intact.

When both sides are brown, crispy, and glorious, turn off the heat and set the pan aside.

Dice one large onion (I love a sweet onion like Vidalia in this recipe.)  Add the onion to the pan, along with any light-ish beer, like a lager.  Just nothing too strong (for example, an IPA.)  I’ve used so many brands of beer in the past, and they all work really well!  Some ideas: Budweiser, Bud Light, Coors, Coors Light, Amstel, Amstel Light, Michelob Ultra, and most recently, Heineken Light.  (I usually use about 1 entire bottle of beer for 1 pan of 4 pork chops.  Don’t worry, the alcohol cooks off.)

Season with a bit of salt and pepper.  (You will add more later when the gravy in the pan begins to thicken.)

Now for the extremely important part.  Cover the pan with a lid and cook over low heat for 3-4 hours.  The longer the pork chops cook, the more tender they become.  

Flip the pork chops about every 20 to 30 minutes, always covering the pan with a lid to seal in the moisture.

You will start to notice the onions becoming translucent and the gravy beginning to thicken.  After the first hour or so, I usually start to taste the gravy and season with a bit more salt and pepper accordingly.

When you’re ready to eat these delicious chops, either plate them individually and pour a generous amount of the gravy with onions on top, or, plate them family style, pour some gravy on top, and place the remainder in a gravy boat for your guests to help themselves.

I know you will love this simple, and flavorful recipe.  It only requires a handful of ingredients and the meat will turn out so tender.  I promise!  If I could, I would bottle this scent and write to Yankee Candle with my pitch for “Mama’s Drunk Pork Chops with Sweet Onion.”  Maybe they’ll go for it.  Until then, at least I’ll have this recipe.

Ingredients:

4 Boneless Pork Chops
1 Egg
1 Cup Italian Breadcrumbs
1 Large Vidalia Onion
1 Bottle of Lager Beer
Canola Oil
Salt & Pepper

Steps:

  1. Prepare pork chops by trimming fat
  2. Dip each pork chop in egg wash and breadcrumbs
  3. Coat bottom of large frying pan with Canola oil and fry both sides of pork chops slightly above medium to start, then turn down to medium, until golden and crispy
  4. Turn off heat and set pan aside
  5. Dice onion and add to frying pan
  6. Add lager beer to pan
  7. Season with salt and pepper
  8. Turn heat to low and cover
  9. Flip pork chops every 20 to 30 minutes
  10. Cook 3-4 hours
  11. Season with additional salt and pepper as needed
  12. Serve with beer and onion gravy

 

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