A hearty and flavorful dish featuring tender pork chops braised in a savory beer and onion sauce.
Season the pork chops with salt, black pepper, and garlic powder on both sides.
Seasoning the meat evenly ensures a balanced flavor throughout.
Dredge the seasoned pork chops in the flour, shaking off any excess.
Coating the pork chops lightly helps create a nice crust when seared.
Heat the olive oil in a skillet over medium-high heat until shimmering.
Ensure the oil is hot enough to sear the meat properly.
Sear the pork chops in the hot skillet until golden brown on both sides, about 3-4 minutes per side.
Avoid overcrowding the skillet to maintain the heat for proper searing.
Remove the pork chops from the skillet and set aside.
Letting the meat rest helps retain its juices.
Add the sliced onions to the skillet and sauté until softened, about 5 minutes.
Stir occasionally to prevent the onions from burning.
Pour in the beef broth and beer, scraping the bottom of the skillet to deglaze.
Deglazing incorporates all the flavorful bits stuck to the skillet.
Return the pork chops to the skillet, cover with a lid, and reduce the heat to low.
Simmering on low heat ensures the meat becomes tender.
Simmer the pork chops in the sauce for about 45 minutes, or until tender.
Check occasionally to ensure the liquid doesn't evaporate completely.
Serve the pork chops with the onion sauce spooned over the top.
Garnish with fresh parsley for a pop of color and added flavor.
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