Perfection, Thy Name is Pork Chop

Rinse off the raw pork chops and pat dry with paper towel. Lay on a flat surface. Pour 1 Tablespoon of maple syrup on the top of each chop and smear it all around the top of the surface. Use a sharp knife and poke a few small cuts into chop so that maple syrup will leak into the cut. Sprinkle the top surface of each pork chop with 1 teaspoon each of the chili powder, garlic powder and cinnamon. Sprinkle on 1/2 teaspoon of clove as well. Repeat with each chop.

Meanwhile heat 2 Tablespoons of olive oil in large fry pan on high. When pan is hot place chops seasoning side down onto skillet. Now while your chops are cooking on the seasoned side you will repeat the seasoning and maple syrup process on the exposed sides of each. Flip pork chop after 5 minutes. The seasoning should be brown and caramelized. Cook the other side for 5 minutes as well. After both sides are browned pour your bottle of beer into the pan. (I recommend an amber ale or a darker beer. If you have access to Shipyard Pumpkinhead Ale do yourself a favor and use it!) Once the beer has come to a boil, cover the pan and turn heat to simmer. Simmer for 30 minutes. Remember, the lower the heat and slower you cook the pork chops, the more tender they will be!

After 30 minutes, use a fork to remove chops from pan and put on a plate. Whisk 4 Tablespoons of flour into the remaining beer and juices in pan. The flavor will be outstanding. Add 1 teaspoon of salt as needed. If gravy is too thick for your liking you can add a little milk and whisk it in. We love spice at my house, so I add 1 Tablespoon of crushed red pepper to the gravy. Turn up heat on gravy, then once it comes to a boil, turn to low and let simmer for a minute or two, making sure to stir well and get all of the caramelized seasoning off of the bottom of the pan. Pour on top of chops and enjoy!