Beer-Braised Pork Chops over Mashed Potatoes and Green Beans

Beer-Braised Pork Chops over Mashed Potatoes and Green Beans 4.30/5 (10 votes)

If I could get away with it, I would serve a sauce or gravy with every meal. It just doesn't get much better and is infused with great flavors from the simmered pork, chicken stock, and beer. Just about any beer will work. Choose a beer based on your beer drinking preference. I happen to like IPAs and had one in the fridge. A porter would be great too; as would a light beer. Or, skip the beer all together and double the chicken stock.

Beer-Braised Pork Chops



  • 1 1/2 pounds pork chops (bone-in)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 8 ounces mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 3/4 cup beer
  • 3/4 cup chicken stock
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup fresh parsley, chopped


  1. Sprinkle pork chops with thyme, paprika, garlic salt, and pepper.
  2. Heat olive oil over medium high heat in a large skillet. Once it begins to shimmer, add pork chops. Brown nicely on both sides - about 3-4 minutes per side. Transfer to a plate and reserve for later. The pork will not be cooked through.
  3. Add a bit more olive oil to the skillet if necessary, and cook the onions and mushrooms until tender - about 5 minutes.
  4. Sprinkle the mushrooms and onions with flour and stir until combined.
  5. Stir in beer, stock, and Worcestershire. Bring to a boil, return chops to the skillet, reduce to a simmer, cover and let cook for about 15 minutes or until internal temperature of the chops is 150 degrees.
  6. Garnish with parsley.

Nutritional Information

Serving Size 360g Calories 437 Fat 27 Sat Fat 8 Sodium 179 Carbs 12 Sugars 3 Fiber 2 Protein 35.

Mashed Potatoes



  • 4-5 potato, peeled and cut into 1” cubes
  • 1/2 cup whole milk, or a little more
  • 3 tablespoons butter
  • kosher salt, to taste
  • pepper, to taste


  1. Place potatoes in a pot and cover with water. Bring to a boil, reduce to simmer, cook for 10-15 minutes or until potatoes are fork tender.
  2. Drain water and return potatoes to pot.
  3. Mash with butter and milk.
  4. Season with salt and pepper

Nutritional Information

Serving Size 169g Calories 159 Fat 6 Carbs 23 Fiber 3 Protein 3.

Green Beans



  • 1 pound green beans, trimmed
  • 2 tablespoons butter, optional
  • kosher salt and pepper


  1. Place green beans in a pan, cover with water, bring to a boil, reduce to a simmer, and let cook about 3 minutes or until bright green and crisp tender.
  2. Drain water, add butter, toss to melt, and season with salt and pepper.

Nutritional Information

Serving Size: 121g Calories 86 Fat 5 Sat Fat 3 Sodium 48 Carbs 8 Fiber 3 Sugars 1 Protein 2.


KID NOTE: Serve the gravy on the side.

VEGETARIAN TIP: Replace the pork chops with oven roasted eggplant slices. Roast lightly oiled slices for 20-25 minutes in a 400 degree oven.

GLUTEN MODIFICATIONS: Skip the beer and double the chicken stock. Use rice flour.


  1. MissPattyRice says:

    My girls (and I) are not the biggest fan of mushrooms, however, the flavor of the gravy was great enough to mask the mushroom taste. I completely forget to add the Worcestershire but… Still tasted great. Will repeat another time.

  2. elfmom says:

    These pork chops were delicious and the gravy was awesome. I made rice and green beans to go along with it. I used bone-in pork chops, but I think next time I’ll go with boneless, simply because my family prefers them.

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