Mustard Beer Pork Chops

Ingredients

• 2 pieces Pork Chops (bone‑in, about 1‑inch thick)
• 120 ml Dijon Mustard (smooth Dijon mustard)
• 120 ml Blonde Beer (Lager) (light lager or blonde ale)
• 1 clove Garlic (thinly sliced)
• 0.5 onion Onion (yellow onion, thinly sliced)
• 1 leaf Bay Leaf (dried)
• to taste tsp Salt (sea salt)
• to taste tsp Black Pepper (freshly ground)
• 1 tsp Olive Oil (extra virgin, for light basting)

Instructions

1. Season the Pork Chops

   Pat the pork chops dry, then sprinkle both sides with salt and freshly ground black pepper.

   Time: PT2M

2. Apply Mustard Coating

   Spread a generous layer of Dijon mustard over both sides of each chop, making sure the fat side is also covered.

   Time: PT1M

3. Arrange in Baking Dish

   Place the mustard‑coated chops in a single layer in the baking dish. Scatter the thinly sliced onion, garlic, and the bay leaf around and on top of the chops.

   Time: PT2M

4. Preheat the Oven

   Set the oven to 200°C with the fan on and allow it to preheat fully before baking.

   Time: PT5M

   Temperature: 200°C

5. Initial Bake for Color

   Put the dish in the hot oven and bake uncovered for about 10 minutes, or until the chops develop a light golden coloration.

   Time: PT10M

   Temperature: 200°C

6. Add Olive Oil and Beer

   Remove the dish, drizzle the teaspoon of olive oil over the chops, then pour the 120 ml of blonde beer around the meat—just enough to coat the bottom, not drown the chops.

   Time: PT2M

7. Finish Baking

   Return the dish to the oven and bake for another 20 minutes, or until the pork reaches an internal temperature of 70°C and the sauce has reduced slightly.

   Time: PT20M

   Temperature: 200°C

8. Rest and Serve

   Take the dish out, let the chops rest for 3 minutes, then serve with the pan juices. Great with mashed potatoes or sautéed greens.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g