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Beer Braised Pork Chops with Apple Cherry Relish

Recipe by Lynn Elden



  • Allagash Dubbel Ale, 2 cups
  • Chicken stock or low-sodium chicken broth, 2 cups
  • Tamari soy sauce, 3 tablespoons
  • Brown sugar, 4 tablespoons
  • Minced ginger, 1 tablespoon
  • Allspice berries, 8
  • Juice of two large oranges
  • Zests of two large oranges



  • Pork loin or rib chops, (center cut, approximately ¾ inch thick) 6
  • Canola oil, 2 tablespoons
  • Salt and pepper to taste


  1. Whisk all marinade ingredients together in a non-reactive dish or pan large enough to accommodate all six chops.
  2. While the chops marinate, make the relish.



  • Canola oil, 1 tablespoon
  • Sweet onion, (chopped) 1 cup
  • 2 Golden delicious apples, peeled, cored and diced
  • Dried sour cherries, ¾ cup
  • Allagash Dubbel Ale, ¼ cup
  • Apple cider vinegar, 1 tablespoon
  • Minced ginger, 1 tablespoon
  • Walnuts, toasted and chopped, ½ cup


  1. Gently heat oil in a medium saucepan. Add onion and sauté until translucent.
  2. Add apples and sauté until tender: approximately seven minutes.
  3. Add cherries, Allagash Dubbel and cider vinegar. Cook over low heat until cherries begin to plump and liquid is absorbed: approximately five minutes.
  4. Remove from heat and stir in ginger and toasted walnuts. Relish can be prepared in advance and refrigerated. Bring to room temperature before serving.

To Serve

  1. Remove chops from marinade and pat the chops dry. Strain the marinade and reserve two cups.
  2. Heat two large heavy skillets over medium-high heat. Add one tablespoon of canola oil to each. Allow the pans to get very hot but not smoking. Salt and pepper both sides of the chops. Add to pans and brown the chops well on both sides.
  3. Add one cup of marinade to each pan. Cover the pans and simmer over low heat for about four minutes.
  4. Turn chops and continue cooking until chops are just cooked through: approximately four minutes more.
  5. When chops are done, remove from pans and keep warm. Add marinade from one pan into the other and increase the heat to high.
  6. Boil marinade until it is reduced by half and slightly syrupy.
  7. Serve one chop per portion. Top each chop with about two tablespoons of the glaze and serve with relish on the side.

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