Drunken Pork Chops With Onions And Garlic Is A Weekend Fancy Meal You Can Make Anytime

Imagine biting into a juicy pork chop, perfectly seasoned and marinated in a rich, aromatic blend of spices and your favorite booze. Drunken pork chops, as they’re affectionately known, bring a delicious twist to dinner by incorporating a splash of alcohol, adding depth and a hint of sweetness that will make this dish a new favorite. This meal is loved by any age; the alcohol ends up cooking out of the sauce. Whether you're hosting a dinner party or just looking to elevate a weeknight dinner, this recipe is sure to impress. Belly up to the bar and let's get to cookin'!

You'll love this recipe!Photo byRichelleg

What you'll need and why:

Boneless thin-cut pork chops: Begin with good quality and thinly cut. I use ¼ inch thick chops. If the chops are thin enough, you can use the ones with bones. Thicker-cut chops will be too tough here, unless you braise them longer.

Onion: Adds depth to the boozy sauce. Any color will work here.

Garlic: For the most taste, use two to three cloves, but you can use as much or as little as you like.

The key component is your favorite booze! Use wine or beer you would actually drink, but don't worry about the word "drunken" in the title; the alcohol cooks off. What you're left with is the flavor of the spirit in a delicious sauce.

Beef or chicken broth: Adds even more flavor!

Ketchup: Everything is better with ketchup.

Vinegar: marries everything together.

Thin and boneless is bestPhoto byRichelleg

Ingredients:

• Five to eight thin-cut, boneless pork chops
• Salt and pepper to taste
• One tablespoon of olive oil
• One sliced onion, red or sweet, sliced into rings
• Two to five garlic cloves, sliced or smashed
• Two TBSP of flour
• A cup of beef or chicken broth
• One 12-oz lager beer, or one cup of good red wine
• One-eighth cup of brown sugar
• A good splash of vinegar
• One-third cup of ketchup
• Two teaspoons of dried thyme
• One bay leaf

Saucy, boozy, and braised!Photo byRichelleg

Directions:

• Place the pork chops on a sizable dish and season them on both sides with salt and pepper.
• Heat the olive oil in a big skillet over medium-high.
• Sear the pork chops for three minutes on each side until brown.
• Take out the chops and set aside for now.
• Add the onions and garlic and sauté until the onions are tender.
• Stir the flour into the onion mixture and stir for 1 minute, or until the flour is lightly browned.
• Add the beer OR wine, broth, brown sugar, ketchup, thyme, vinegar, and bay leaf; stir well.
• Add your pork chops back in, turn the pan to a simmer, and simmer until pork chops are falling apart tender, 20–40 minutes. You will have to flip them a few times to ensure they are cooking in that delicious broth evenly.
• Take out and throw away the bay leaf.
• Serve hot.

If you want thicker gravy, you can add more flour (or cornstarch) about 10 minutes before the end of the cooking time, a sprinkle at a time.

Red wine brazed drunken pork chopsPhoto byRichelleg