Pork Chops in Beer Gravy

I’ve never been much of a beer drinker myself, but I’ll grab a six-pack if I’m inviting friends over, and, like Rosie, if there’s a can or two left over, I’ll use it to create a wonderful dish. The one is easy to prepare and tastes delicious.




  • 4 to 6 thick cut pork chops
  • 1 12 oz can of beer
  • 1 can cream of mushroom soup
  • 2 tablespoons vegetable oil
  • garlic powder
  • tsp season salt
  • black pepper

Preheat oven to 350 F. Sprinkle pork chops with garlic powder, season salt and pepper, and cook in skillet with vegetable oil. Once chops are nicely brown remove and place in a baking dish. Pour soup and beer into the skillet, stir in pan drippings and heat to boiling. Pour over pork chops and bake for 1 hour. The gravy goes well with mashed potatoes.