Beer Braised Garlicky Chicken or Pork Chops with Onions

Prep Time
Cook Time
Ready In

"One of my favorite dishes. It does take a little while to simmer, but otherwise, it is so easy to put together. This is wonderful served over mashed potatoes, buttered noodles, rice, and one of my favorites are thick slices of grilled bread. Now, I prefer to do this on the grill in my cast iron pan (it adds a nice smoky flavor), but this can easily be prepared inside as well."

Original recipe yields 7 servings


  • Serving Size: 1 (298.3 g)
  • Calories 523.8
  • Total Fat - 30.9 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 102.1 mg
  • Sodium - 176 mg
  • Total Carbohydrate - 12.1 g
  • Dietary Fiber - 3.4 g
  • Sugars - 3.3 g
  • Protein - 44.8 g
  • Calcium - 104.6 mg
  • Iron - 2.7 mg
  • Vitamin C - 7.3 mg
  • Thiamin - 1 mg

Step 1

Chicken or Pork ... Bring the chicken or pork to room temperature. In a small pan or pie plate, mix the flour with the cayenne, salt and pepper and dredge the chicken or pork in the flour mixture - and make sure to shake off any excess.

Step 2

Saute ... Add the olive oil, enough to cover the bottom of the pan (about 1/8-1/4 cup) and bring to medium high heat. Saute on each side until golden brown (5 minutes). Once the chicken or pork is brown, reduce the heat to medium, and add in the onions and garlic and cook a couple of minutes to combine all the flavors.

Step 3

Sauce ... Deglaze the pan with the beer scraping up all the bits. Then add the chicken broth, thyme sprigs, bay leaf and season with a little salt and pepper (you can always add more later). Reduce the heat to low, cover, and simmer about 20-40 minutes until the chicken is falling apart tender. This depends on the cut of the chicken or the pork. Obviously, thighs and drumsticks will cook much quicker than bone in breasts or thick pork chops, so just check them after 20 minutes to see how they are doing. The longer they cook, the more tender they are.

Step 4

Finish ... Remove the meat to a serving platter and cover to keep warm. Also, remove the thyme sprigs, bay leaf. Then, bring the sauce up to medium high heat for 3-4 minutes uncovered to reduce a bit. If you prefer the sauce a bit thicker, you can make a slurry with corn starch and water and add it to the sauce to thicken - but, I don't think it is necessary. Add in the parsley, and again check to see if any additional salt and pepper is needed.

Step 5

Serve ... My favorite - is best served over, either mashed potatoes or a thick sliced of grilled bread; but rice or butter noodles are good too. Add a salad or sauteed spinach on the side for a great dinner. ENJOY!

Tips & Variations

No special items needed.



This was very delicious! I made this recipe with the pork chops and let them simmer for a couple of hours in the skillet in the beer mixture. They were moist, tender, and flavorable! I served the chops with brown garlic rice and steamed baby carrots. I’ll be making these again! Thanks for posting another scrumptious recipe, Kim!

review by:
(21 Mar 2013)


This is a great recipe that I have made many times. I have also made it with chicken. I prefer the slow simmer of the grill but have made it in the oven too. Nearing the end of cooking, I also add any roasted vegetables I have on hand. I use a whole beer so there will be leftover sauce which I mix with rice and any leftover meat or vegetables the next day to serve as a side dish. Very tasty leftovers! This recipes is enjoyed by all. Thank you Church!

review by:
(4 Jan 2012)