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Pork Chops with Guinness & Onion Gravy

Here's how you make Pork Chops with Guinness & Onion Gravy
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  • Servings: 8
  • Prep: 15m
  • Cook: 1h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 8 chops (96 ounces) pork shoulder blade (12 ounce each, 1 inch thick pork blade chops or sirloin chops)
  • Salt and freshly ground pepper
  • All-purpose flour
  • 1 tablespoon unsalted butter
  • 2 tablespoons oil (vegetable oil)
  • 3 large yellow onions, thinly sliced
  • 3 large garlic cloves, minced
  • 1 cup beer (Guinness stout)
  • 1 cup chicken stock (about)
  • 1 tablespoon coarse-grained mustard (or more)
  • 1 tablespoon chopped fresh parsley
  • 1 1/2 teaspoons balsamic vinegar (or more)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Season pork with salt and pepper.

  • Step 2: Dredge in flour, shake off excess.

  • Step 3: Melt butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.

  • Step 4: Add pork in batches and brown well, about 6 minutes per side.

  • Step 5: Transfer pork to plate. Set aside.

  • Step 6: Dredge onions in flour; shake off excess.

  • Step 7: Heat remaining 1 tablespoon oil in same skillet over medium heat. Add onions and garlic. Season with salt. Cover and cook 5 minutes, stirring once.

  • Step 8: Uncover and cook 4 more minutes, stirring occasionally.

  • Step 9: Add 1/4 cup stout and 3/4 cup stock and bring to a boil, scraping up any browned bits.

  • Step 10: Return pork to skillet.

  • Step 11: Spoon some of onions over pork. Add enough additional stout and stock to bring liquid halfway up sides of pork.

  • Step 12: Cover skillet with foil, then lid. Reduce heat and simmer 20 minutes.

  • Step 13: Turn pork over and cook until very tender, about 25 more minutes.

  • Step 14: Transfer pork and onions to platter using slotted spoon. Deglace pan juices. Boil juices until thickened slightly, about 10 minutes.

  • Step 15: Whisk in 1 tablespoon mustard.

  • Step 16: Add chopped parsley and 1 1/2 teaspoons balsamic vinegar. Taste, adding more mustard or vinegar if desired.

  • Step 17: Serve gravy over pork.

  • Step 18: Garnish with parsley .

We hope you enjoy this recipe!

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