Entree: Belgium – Flanders – Vlaamse Karbonaden (Flemish pan-fried pork chops braised in beer and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 3 oz (85 g) bacon, chopped
- 1 large onion, thinly sliced
- 2 tbsp (30 g) all-purpose flour
- 1 tbsp (15 g) Dijon mustard
- 1 cup (240 ml) Belgian brown beer (such as dubbel or brown ale)
- 1/2 cup (120 ml) beef stock
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (12 g) dark brown sugar
- 1 bay leaf
- 1 sprig fresh thyme
- 2 tbsp (30 ml) water (to adjust sauce if needed)
- Fresh parsley, chopped for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the pork chops dry and season both sides with salt and pepper. Lightly dredge each chop in flour, shaking off excess.
2. In a large heavy skillet or Dutch oven over medium-high heat, add vegetable oil and 1 tbsp (15 ml) butter. Brown the pork chops 3–4 minutes per side until well colored; transfer to a plate.
3. Add chopped bacon to the pan and cook until crisp, about 3 minutes. Remove some fat if the pan is excessive but leave fond.
4. Add remaining 1 tbsp (15 ml) butter and the sliced onion. Sauté over medium heat until deeply softened and beginning to caramelize, about 8–10 minutes.
5. Stir in flour and cook 1 minute. Whisk in Dijon mustard, then pour in the beer, scraping up browned bits from the pan.
6. Add beef stock, apple cider vinegar, brown sugar, bay leaf, and thyme. Bring to a gentle simmer and return the pork chops to the pan, nestling them into the sauce.
7. Cover partially and braise over low heat for 20–30 minutes, turning once, until chops reach an internal temperature of 145°F (63°C) and sauce is reduced and glossy. If sauce reduces too much, add 2 tbsp (30 ml) water.
8. Remove bay leaf and thyme stem. Taste and adjust seasoning with salt and pepper. Spoon sauce over chops and garnish with chopped parsley before serving.

1. Pat the pork chops dry and season both sides with salt and pepper. Lightly dredge each chop in flour, shaking off excess.
2. In a large heavy skillet or Dutch oven over medium-high heat, add vegetable oil and 1 tbsp butter. Brown the pork chops 3–4 minutes per side until well colored; transfer to a plate.
3. Add chopped bacon to the pan and cook until crisp, about 3 minutes. Remove some fat if the pan is excessive but leave fond.
4. Add remaining 1 tbsp butter and the sliced onion. Sauté over medium heat until deeply softened and beginning to caramelize, about 8–10 minutes.
5. Stir in flour and cook 1 minute. Whisk in Dijon mustard, then pour in the beer, scraping up browned bits from the pan.
6. Add beef stock, apple cider vinegar, brown sugar, bay leaf, and thyme. Bring to a gentle simmer and return the pork chops to the pan, nestling them into the sauce.
7. Cover partially and braise over low heat for 20–30 minutes, turning once, until chops reach an internal temperature of 145°F (63°C) and sauce is reduced and glossy. If sauce reduces too much, add 2 tbsp (30 ml) water.
8. Remove bay leaf and thyme stem. Taste and adjust seasoning with salt and pepper. Spoon sauce over chops and garnish with chopped parsley before serving.