Pork Chops in Beer Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 4 pork chops
  • Salt and pepper
  • 1 oz (25 g) lard or dripping
  • 1 pint (600 ml) beer
  • 1 oz (25 g) capers, drained
  • 2 egg yolks
  • Pinch nutmeg
  • Lemon slices and parsley to garnish


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.

Pour the hot cooking liquid into a basin, add the capers, egg yolks and nutmeg. Beat thoroughly, adding a little of the drained-off fat. Return the sauce to the pan and stir until it thickens, but do not boil; then add a couple of dashes of beer to bring back the flavour. Pour over the chops and garnish with lemon slices and parsley.