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Maple Mustard Ale Chops with Spicy Cheesy Biscuits

I have un-containable excitement about the upcoming season change to fall.  My last post was a shout out to summer and the bounty of my veggie garden.

This recipe is all about rustic, warm, and savory flavors.  It was delish.  A crackling fire, big cable knit sweater, and a cabin in the Rockies are the only things that could have made it better.

I should work on lining that up so I can make these chops again and confirm for you.  I have to stand behind what I say, right?

The ale I used in this recipe is Spotted Cow by New Glarus Brewing.  It might be the best beer ever.  I know that’s a loaded statement, but I absolutely stand behind this one.

Unfortunately it’s only sold in Wisconsin with no plans to start distributing out of state.  My husband has a fraternity brother in Michigan who’s renamed it “Nectar of the Gods”.

In fact, we just saw him over Labor Day and he was conspiring to book seats for kegs on the ferry that operates across Lake Michigan. Would you go into that much cross-state, logistical planning for just any ole’ brew?

Didn’t think so.

We love Spotted Cow so much, it was a key factor in picking our wedding venue last year.  When we sat down with the planner, she noted that Spotted Cow was available on tap for the reception.  My then fiance looked at me and said straight faced, “Yep.  That’s it.  We’re getting married here.”

…and then we drank them out of Spotted Cow during our reception!

I promise this post is about more than beer.  (Pork chops right?)

The takeaway is:

…if you love beer,

…and if you’re ever in Wisconsin,

…you know what to do.

…Get some Spotted Cow.  You can thank me later.

Note to self:  Once I hit the lottery and build my dream home in the Rockies, fill one caravaning car to capacity with Spotted Cow.

If you don’t live in Wisconsin and can’t get your hands on some, any ale you like will be just fine.

I took a look in the pantry and came up with some quick biscuits to go alongside the chops, made with more beer of course.  Spicy and cheesy because my husband is from Texas, but coupled with maple butter because…well, heck I can.

Here’s to fall!

…and one day owning a cabin in the Rockies.

Maple Mustard Ale Chops

Serves 2


  • 2 boneless pork chops
  • 1 tbsp. olive oil
  • 1 tbsp. stone ground mustard
  • 1 tbsp. maple syrup
  • 1/4 c. ale
  • 1 tsp. chopped fresh rosemary


  1. Heat a saute pan over medium heat. Combine the olive oil, mustard, and a sprinkle of salt & pepper. Take half the mixture and smear on both sides of the chops.
  2. Saute the chops for 3-4 minutes on each side until cooked through. Remove from the pan and keep warm.
  3. In a small bowl, mix the remainder of the mustard with the syrup and ale. Add into the hot saute pan and simmer until reduced by half, about 2-3 minutes. Toss in the rosemary and stir. Serve the sauce over the pork chops.
Spicy Cheddar Ale Biscuits with Maple Butter

Makes 5 biscuits


  • 1 1/2 c. all purpose baking mix (such as Bisquick)
  • 1/2 c. ale
  • 1/2 c. shredded cheddar cheese
  • 1/2 tsp. dried jalapeno or red pepper flakes
  • 1 tbsp. + 2 tsp. maple syrup
  • 3 tbsp. butter, softened


  1. Preheat oven to 450°. Combine the baking mix and ale. Fold in the shredded cheese, pepper flakes, and 1 tbsp. syrup.
  2. Drop mixture into 5 biscuits on an ungreased cookie sheet. Bake for 7-9 minutes until golden brown and a toothpick comes out clean.
  3. Meanwhile, mix the remaining 2 tsp. syrup with the softened butter. Serve with the warm biscuits.

Filed under: Pork


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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