Pork Chops with Guinness & Onion Gravy
Created by Shadows1 on January 7, 2015
- Servings: 8
- Prep Time: 15m
- Cook Time: 1h
- Recipe #16613
Ingredients
- 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)
How to Make
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Step 1: Season pork with salt and pepper.
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Step 2: Dredge in flour, shake off excess.
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Step 3: Melt butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.
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Step 4: Add pork in batches and brown well, about 6 minutes per side.
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Step 5: Transfer pork to plate. Set aside.
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Step 6: Dredge onions in flour; shake off excess.
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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.
How to Make
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Step 8: Uncover and cook 4 more minutes, stirring occasionally.
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Step 9: Add 1/4 cup stout and 3/4 cup stock and bring to a boil, scraping up any browned bits.
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Step 10: Return pork to skillet.
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Step 11: Spoon some of onions over pork. Add enough additional stout and stock to bring liquid halfway up sides of pork.
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Step 12: Cover skillet with foil, then lid. Reduce heat and simmer 20 minutes.
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Step 13: Turn pork over and cook until very tender, about 25 more minutes.
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Step 14: Transfer pork and onions to platter using slotted spoon. Deglace pan juices. Boil juices until thickened slightly, about 10 minutes.
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Step 15: Whisk in 1 tablespoon mustard.
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Step 16: Add chopped parsley and 1 1/2 teaspoons balsamic vinegar. Taste, adding more mustard or vinegar if desired.
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Step 17: Serve gravy over pork.
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Step 18: Garnish with parsley .