Ingredient Amount Notes
Bone-in pork chops 4-6 chops About 1-inch thick; bone-in adds flavor
Stout beer 1 (12 oz) bottle Guinness or any dark stout
Beef broth ½ cup Low sodium
Brown sugar ¼ cup Packed, light or dark
Dijon mustard 2 tablespoons Adds tang and depth
Garlic 4 cloves Minced
Onion powder 1 teaspoon
Salt 1 teaspoon
Black pepper ½ teaspoon
Optional Add-Ins:
2 sprigs fresh thyme – Adds earthy aroma
1 bay leaf – For depth
1 sliced onion – Adds sweetness to the gravy
For Thickening (Optional):
2 tablespoons cornstarch mixed with 2 tablespoons cold water
The Method: Layer, Cook, Thicken, Devour
Step 1: Prep the Slow Cooker
Lightly grease your 6-quart slow cooker with non-stick spray.
Step 2: Season the Pork Chops
Pat pork chops dry with paper towels. Season both sides with salt, pepper, and onion powder.
Step 3: Layer in the Slow Cooker
Place pork chops in the slow cooker in a single layer. (If using sliced onion, place it under and around the chops.)
Step 4: Make the Stout Glaze
In a medium bowl, whisk together:
Stout beer
Beef broth
Brown sugar
Dijon mustard
Minced garlic
Thyme and bay leaf (if using)
Pour the mixture over the pork chops.
Step 5: Cook
Cover and cook on:
LOW for 6-8 hours
HIGH for 3-4 hours
Step 6: Thicken the Sauce (Optional)
Remove pork chops to a plate. Strain the cooking liquid into a saucepan (or remove herbs). Bring to a simmer over medium heat. Whisk in cornstarch slurry and cook until thickened, about 2-3 minutes.
Step 7: Serve
Return pork chops to the slow cooker or place on a serving platter. Spoon the thickened stout glaze over the top. Serve immediately.
Pro-Tips for Stout Pork Chop Perfection
1. Choose the Right Stout
Guinness – Classic choice; roasted, slightly bitter notes
Oatmeal stout – Creamier, smoother
Chocolate stout – Adds subtle sweetness
Avoid – Light beers or IPAs (too bitter, wrong flavor profile)
2. Use Bone-In Chops
Bone-in chops have more flavor and stay juicier during long cooking. Boneless work, but reduce cooking time by 1 hour.
3. Don’t Lift the Lid
Every time you lift the lid, you add 20-30 minutes to cooking time. Resist the urge to peek.
4. Thicken the Sauce
The cooking liquid is delicious but thin. Reducing it on the stovetop concentrates the flavor into a rich, glossy glaze.
5. Save the Leftover Sauce
Extra stout glaze is amazing over roasted vegetables, mashed potatoes, or even stirred into soup.
Endless Variations
Stout and Onion Pork Chops:
Add 1 large sliced onion to the bottom of the slow cooker. The onions caramelize and add sweetness to the gravy.
Stout and Apple Pork Chops:
Add 1 sliced apple (Granny Smith or Honeycrisp) with the onions. Apple and pork are a classic pairing.
Stout and Mushroom Pork Chops:
Add 8 oz sliced mushrooms during the last 2 hours of cooking.
Smoky Stout Pork Chops:
Add ½ teaspoon smoked paprika to the seasoning. Use a smoked porter instead of stout.
Honey Stout Pork Chops:
Replace brown sugar with ¼ cup honey. The honey adds a different kind of sweetness.
Gluten-Free:
Use a gluten-free stout (many breweries make them) and ensure your broth is gluten-free.
What to Serve With Them
Mashed potatoes – The gravy needs a place to pool
Buttered egg noodles – Simple and satisfying
White rice – Absorbs that rich stout gravy beautifully
Roasted Brussels sprouts – Their bitterness complements the stout
Steamed green beans – Bright, fresh contrast
Crusty bread – Essential for sopping up every drop
Storage and Reheating
Refrigerator:
Store in an airtight container for up to 4 days. The flavors deepen overnight.
Reheating:
Stovetop: Gently warm in a covered skillet over medium-low heat.
Microwave: Individual portions, 1-2 minutes.
Slow cooker: Reheat on LOW for 1-2 hours.
Freezer:
This dish freezes beautifully for up to 3 months. Thaw overnight in refrigerator and reheat gently.
Your Stout Pork Chop Questions, Answered
Can I use a different beer?
Yes! Porter works wonderfully. Dark ale is another option. Avoid light beers and IPAs—they lack the roasted depth that makes this dish special.
Can I use pork tenderloin?
Yes, but reduce cooking time to 4-5 hours on LOW. Pork tenderloin is leaner and can dry out if overcooked.
My sauce is too thin. What went wrong?
The pork releases moisture as it cooks. If you prefer thicker sauce, remove the lid for the last 30-60 minutes of cooking or thicken on the stovetop after.
Can I make this in the oven?
Yes! Brown the chops first, then place in a Dutch oven with the sauce. Cover and bake at 325°F for 1½-2 hours.
Can I double this recipe?
Use a larger slow cooker (7-8 quarts) or make two batches. Don’t overfill.
What if I don’t drink alcohol?
Use non-alcoholic stout (many brands offer it) or substitute with 1 cup beef broth + 2 tablespoons molasses + 1 tablespoon balsamic vinegar.
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