Well-seasoned electric skillet pork chops covered in a flavorful beer gravy and served over rice. You can put it together quickly, let it cook while you do other things, then sit down to a generous meal for your family.
Mix ketchup, beer and sugar in a small bowl. Reserve.
Turn on the electric skillet to high heat (400°F); brown chops on both sides. This is optional, but I like to brush 1 tablespoon of cooking oil onto the skillet prior to frying.
Add garlic, onion, mushrooms, bay leaves and thyme. Cook for 2 to 3 minutes.
Pour the beer mix over the pork chops and cover. Reduce the heat to 250°F and cook for 35 minutes.
In a small bowl, stir cornstarch and water until well blended; pour into sauce in the electrical skillet. Stir.
Cover and cook for 5 minutes or until thickened. Serve with fresh thyme over rice or on its own.
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Notes
Storage: You can store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Pork chop selection: The shoulder chop and the sirloin chop are two you should not use in this recipe. Both contain a lot of fat and connective tissue. For this recipe, you want a chop that is leaner and more tender, like the rib chop (contains the curved rib bone) or the loin chop (also called a center-cut chop and has a t-shaped bone).