Fall-off-the-bone tender pork chops slow braised in a rich, savory beer sauce with caramelized onions and garlic — a deeply satisfying, hands-off dinner that fills the house with incredible aromas all day long.

Ingrédients

• 4 bone-in pork chops (about 1-inch thick)
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 1 teaspoons garlic powder
• 0.5 teaspoons smoked paprika
• 2 tablespoons olive oil
• 2 yellow onions, thinly sliced
• 4 garlic cloves, minced
• 12 ounces amber ale, lager, or brown ale (12 oz bottle or can)
• 0.5 cups chicken or beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoons Dijon mustard
• 1 tablespoons brown sugar
• 1 teaspoons fresh thyme sprigs (or 1 tsp dried)
• 0.5 teaspoons dried rosemary
• 2 tablespoons cornstarch (for gravy)
• 2 tablespoons cold water (for gravy)
• 2 tablespoons fresh parsley, chopped (for garnish)

How to Make Beer Braised Pork Chops in the Slow Cooker

Sear the pork chops: Season 4 bone-in pork chops (about 1-inch thick) on both sides with 1 teaspoons salt, 0.5 teaspoons black pepper, 1 teaspoons garlic powder, and 0.5 teaspoons smoked paprika. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork chops for 2–6 minutes per side until deeply golden brown. Transfer to the slow cooker.
Caramelize the onions: In the same skillet, add 2 yellow onions, thinly sliced and cook over medium heat for 6–9 minutes
, stirring occasionally, until softened and golden. Add 4 garlic cloves, minced and cook 1 minute more. Scatter the onions and garlic over the pork chops in the slow cooker.
Make the braising liquid: In a bowl, whisk together 12 ounces amber ale, lager, or brown ale (12 oz bottle or can), 0.5 cups chicken or beef broth, 2 tablespoons Worcestershire sauce, 1 tablespoons Dijon mustard, 1 tablespoons brown sugar, 1 teaspoons fresh thyme sprigs (or tsp dried), and 0.5 teaspoons dried rosemary. Pour evenly over the pork chops and onions.
Slow cook: Cover and cook on LOW for 6–360 minutes or HIGH for 3–4 hours, until the pork is very tender and nearly falling off the bone.
Make the beer gravy: Transfer the pork chops carefully to a plate. Pour the braising liquid into a small saucepan and bring to a simmer over medium heat. Whisk together 2 tablespoons cornstarch (for gravy) and 2 tablespoons cold water (for gravy) and stir into the simmering liquid. Cook for 2–5 minutes until thickened into a glossy gravy. Taste and adjust seasoning.
Plate and serve: Return the pork chops to the slow cooker or arrange on a serving platter. Spoon the gravy generously over the top and scatter 2 tablespoons fresh parsley, chopped (for garnish) over everything. Serve over mashed potatoes or egg noodles.

Notes

Tips & Variations:

Sear the chops before slow cooking — this step is optional but builds incredible flavor through caramelization that you simply can’t get from the slow cooker alone.
Use bone-in pork chops — the bone adds flavor and keeps the meat juicier during the long braise. Boneless work but may dry out faster.
Amber ale or brown ale gives the richest, most complex braising liquid — avoid very bitter IPAs which can turn the sauce unpleasantly bitter.
Cook on LOW for the most tender results — high heat can toughen the pork.
The optional cornstarch slurry at the end transforms the braising liquid into a gorgeous, glossy gravy — don’t skip it.
Serve over mashed potatoes, egg noodles, or creamy polenta to soak up every drop of that beer gravy.
Add sliced mushrooms to the slow cooker alongside the onions for extra earthiness.
Leftovers are outstanding the next day — the pork shreds beautifully into the gravy.