Beer Brined Pork Loin Chops with Mustard Sauce

A new butcher has opened in my town and I picked up two very lovely thick pork loin chops. Not the biggest fan of chops, I surfed and surfed for ideas and found a recipe that, with some modifications made for a very tasty treat that we will have again. No photos, sorry, but here is the recipe followed by a link to the original inspiration.

Pork chop dinner for two


2 pork loin chops, about 1 1/2 inches thick, bone in.


One bottle of beer, I used Wellington Pale Ale (original asked for lager or pilsner)

One onion, roughly chopped

1 tsp sea salt

1 tsp cracked pepper

1 tsp sugar


2 tbsp avacado oil

2 medium sized shallots, finely chopped

1 bottle of beer, I used the same beer as for the brine

1 cup chicken stock

2 sprigs fresh thyme

2 tbsp dijon mustard

1 – 2 tsp sugar

1 tbsp balsamic vinegar

a few turns of the pepper mill or 1/2 tsp pepper

Slurry (cornstarch and cold water, about 1 heaping tbsp of cornstarch and equal amount of water)


Combine ingredients to make brine, be sure that sugar and salt have dissolved and then place over pork chops and refrigerate for 2-4 hours. (I used a large zip plastic bag) Turn chops from time to time. Remove from refrigerator about 1/2 before cooking.

Heat oil in a saucepan, cook shallots for about two minutes then add the beer. Let the beer boil down for about ten minutes, then add the chicken stock and remaining ingredients. Turn down heat and let simmer until sauce reduces by about half. Turn off until pork chops are done.

Heat a cast iron pan or stovetop grill lightly coated with oil. When pan is sizzling hot, turn down a bit. Dry off your pork chops, score the fat, and then put on the pan. We do not like them pink and cooked them for about 8 minutes a side. When pork chops are done, let them rest a good five minutes while you finish your sauce by bringing it up to a boil, adding the slurry, and stirring for about one minute (it will thicken). Serve with a basic risotto or mashed potatoes, mushrooms, and asparagus.

Original recipe:

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