Guinness Pork Chops In Gravy Recipe

Ingredients for Guinness Pork Chops In Gravy

• Pork Chops
• Salt & Freshly Ground Black Pepper
• All Purpose Flour
• Unsalted Butter
• Vegetable Oil
• 1 large onion, chopped
• Garlic Cloves
• Guinness Stout
• Chicken Stock
• Coarse Grain Mustard
• Fresh Parsley
• 1 teaspoon balsamic vinegar

How to Make Guinness Pork Chops In Gravy

1. Season 4 (1-inch thick) pork chops generously with salt and pepper.
2. Dredge the pork chops in 1/2 cup all-purpose flour, shaking off any excess.
3. Melt 2 tablespoons butter with 1 tablespoon vegetable oil in a large, heavy-bottomed skillet over medium-high heat.
4. Add pork chops in batches and brown well on both sides, about 6 minutes per side. Transfer to a plate and set aside.
5. Add 1 large onion, chopped, to the skillet. Dredge in 2 tablespoons of flour, shaking off excess.
6. Heat remaining 1 tablespoon of oil in the skillet over medium heat. Add chopped onion and 2 cloves minced garlic.
7. Season with 1/2 teaspoon salt. Cover and cook for 5 minutes, stirring once.
8. Uncover and cook for 4 more minutes, stirring occasionally.
9. Add 2 fluid ounces Guinness, 6 fluid ounces chicken stock, and bring to a boil, scraping up any browned bits.
10. Return the pork chops to the skillet. Spoon some of the onions over the pork.
11. Add enough additional Guinness and stock to come halfway up the sides of the pork chops.
12. Cover the skillet tightly with foil, then the lid. Reduce heat to low and simmer for 20 minutes.
13. Turn the pork chops over and continue to cook until very tender, about 25 more minutes.
14. Transfer the pork chops and onions to a platter using a slotted spoon.
15. Degrease the pan juices.
16. Boil the juices until slightly thickened, about 10 minutes.
17. Whisk in 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh parsley, and 1 teaspoon balsamic vinegar.
18. Taste and adjust seasoning with additional mustard or vinegar as desired.
19. Pour the gravy over the pork chops.
20. Garnish with fresh parsley and serve immediately.