An easy beer marinade for pork chops gives them tons of flavor for a quick and simple weeknight meal.

Easy Beer Marinated Skillet Chops

By  Sue Lau | Palatable Pastime

Some of my favorite meals around this time of year revolve around pork. It is in season, and the way I favor it in recipes usually revolves around the weather that lies in limbo between summer and autumn.

It may or may not be good weather to barbecue so I can’t always count on that. When I make a recipe in advance for grilling and the weather goes south, I try to have a backup plan to bring it indoors,  and this is that type recipe.

Of course, it is so delicious you might even plan it this way (and I did, in fact, do just that) but rest assured that the marinade for the chops works great if you want to grill them outside, and just  cook them to the same temp, basting with the marinade (they don’t take very long on  the stove top or the grill).

I served  this with red cabbage which I have recently posted a recipe, and also, some cherry tomatoes (the motherlode of which are drying in the  oven today for use in winter).

These cook nice and fast which makes them perfect for a quick and easy weeknight supper. If you want a starch to go  with, might I suggest a potato gratin or noodles?

Until  tomorrow when I continue #PumpkinWeek with a cookie recipe that is  also part of the October #FilltheCookieJar. ~Sue

Easy Beer Marinated Skillet Chops

• Servings: 4
• Time: 10mins
• Difficulty: easy
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Allow time to marinate:   3-4 hours

Ingredients:

• 1.5 pounds boneless pork chops
• 1/2 cup lager beer
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped fresh garlic
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 tablespoons brown sugar 
• 1/2 teaspoon soy sauce
• 1 teaspoon onion powder
• 1 teaspoon chopped fresh rosemary leaves
• 1/2 teaspoon black pepper

Method:

1. Mix up non-pork ingredients as a marinade and marinate chops for several hours.
2. Heat a nonstick or ceramic skillet and spray with nonstick spray.
3. Add chops and marinade to pan and cook over moderate heat, turning occasionally, until liquid wicks off and chops reach an internal temperature of 145ºF.
4. Serve with your choice of sides (I chose rotkohl but also good would be sauerkraut, mashed potatoes, macaroni and cheese, etc.)

From the kitchen of palatablepastime.com