Pork Chops in Beer Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 4 pork chops
  • Salt and pepper
  • 1 oz (25 g)


Season the chops with salt and pepper. Fry quickly in hot lard in a frying pan to seal in the juices (or you can trim the excess fat from the chops, melt it down and use that). Drain off fat and reserve. Add most of the beer and more seasoning to the chops and simmer gently for 30 to 45 minutes until they are tender. Remove the chops from the pan, place on a warm serving dish and keep warm.