Ingredients:
- 4 thick-cut bone-in pork chops (about 2 to 2½ pounds total)
- 1 (1.5-ounce) packet dry onion soup mix
- 1 (12-ounce) bottle brown ale beer
Instructions:
1. Prepare the pork chops
Pat the pork chops dry with paper towels to remove excess moisture.
2. Arrange in slow cooker
Place the pork chops in a single layer in a 4- to 6-quart slow cooker. Slight overlap is fine, but keep most of the meat touching the bottom.
3. Add seasoning
Sprinkle the onion soup mix evenly over the pork chops, allowing some to fall around the sides.
4. Add liquid
Pour the brown ale gently around the edges so the seasoning stays on top. The liquid should reach about halfway up the sides of the chops.
5. Cook
Cover and cook until the pork is very tender:
- Low: 6–8 hours
- High: 3–4 hours
The pork is ready when it begins to pull away from the bone easily.
6. Serve
Carefully remove the pork chops using a spatula or tongs. Spoon the cooking juices over the top before serving.
Optional Sauce Reduction
For a thicker sauce, transfer some of the cooking liquid to a saucepan and simmer for 5–10 minutes until slightly reduced. Pour over the pork before serving.
Variations & Tips
- Use a lighter brown ale for a milder flavor or a darker ale/porter for a deeper taste.
- For a non-alcoholic version, substitute with beef broth and a small splash of apple juice.
- Adjust salt by starting with half the onion soup mix and adding more to taste.
- For extra richness, stir a small amount of cold butter into the hot cooking liquid at the end.
- Leftovers can be shredded and served on toasted buns for sandwiches.
- You can halve the recipe if needed; cooking time remains similar but check earlier.