4 tablespoons all-goal flour
1/2 teaspoon salt
1 teaspoon floor black pepper
4 boneless pork chops, 1/2-inch thick
1 tablespoon butter
1 tablespoon olive oil
1 cup beer
2 tablespoons pink wine vinegar
2 tablespoons stone ground mustard
2 tablespoons brown sugar
2 tablespoons finely chopped clean rosemary
Incorporate all ingredients to checklist
Mix flour, salt, and pepper in a huge resealable plastic bag. Incorporate pork chops and shake effectively to coat completely.
Soften butter in a huge skillet over medium-large heat. Incorporate olive oil and heat until finally sizzling. Increase pork chops in a single layer. Saute until finally browned on one particular side, 1 1/2 to 2 minutes. Switch pork chops about and cook dinner for an additional 1 1/2 to 2 minutes. Transfer pork chops to a plate.
Transfer pork chops to a plate. Improve heat to medium and boil pan juices in the skillet right until thickened, whisking usually, about 3 minutes. Top rated pork chops with sauce.