Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Guinness Chops with Onion Gravy Recipe
    Lost? Site Map

    Guinness Chops with Onion Gravy

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    Mille®'s Note:

    Choppers from St. James Gate

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 8 thick pork blade steaks or 8 sirloin steaks
    • salt & freshly ground black pepper
    • all-purpose flour
    • 1 tablespoon unsalted butter
    • 2 tablespoons vegetable oil
    • 3 large onions, thinly sliced
    • 3 cloves garlic, minced
    • 8 fluid ounces Guinness stout (approximately)
    • 8 fluid ounces chicken stock (approximately)
    • 1 tablespoon coarse grain mustard (or more)
    • 1 tablespoon chopped fresh parsley
    • 1 1/2 teaspoons balsamic vinegar (or more)

    Directions:

    1. 1
      Season the chops with salt and pepper.
    2. 2
      Dredge them in flour, and shake off excess.
    3. 3
      Melt the butter with 1 tablespoon of the oil in heavy large deep skillet over medium-high heat.
    4. 4
      Add the meat in batches and brown well, about 6 minutes per side.
    5. 5
      Transfer the meat to a plate; set aside.
    6. 6
      Dredge the onions in flour, and shake off excess.
    7. 7
      Heat the remaining 1 tablespoon of oil in the same skillet over medium heat.
    8. 8
      Add the onions and garlic.
    9. 9
      Season with salt or salt substitute.
    10. 10
      Cover and cook for 5 minutes, stirring once.
    11. 11
      Uncover and cook for 4 more minutes, stirring occasionally.
    12. 12
      Add 2 fluid ounces of Guinness and 6 fluid ounces of stock and bring to a boil, scraping up any browned bits.
    13. 13
      Return the meat to the skillet.
    14. 14
      Spoon some of the onions over the meat.
    15. 15
      Add enough additional Guinness and stock to bring the liquid halfway up the sides of the meat.
    16. 16
      Cover the skillet with foil and then the lid.
    17. 17
      Reduce the heat and simmer for 20 minutes.
    18. 18
      Turn the chops over and cook until very tender, about 25 more minutes.
    19. 19
      Transfer the chops and onions to platter using a slotted spoon.
    20. 20
      Degrease the pan juices.
    21. 21
      Boil the juices until thickened slightly, about 10 minutes.
    22. 22
      Whisk in 1 tablespoon of mustard.
    23. 23
      Add the chopped parsley and 1½ teaspoons of balsamic vinegar.
    24. 24
      Taste, adding more mustard or vinegar if desired.
    25. 25
      Pour the gravy over the chops.
    26. 26
      Garnish with parsley and serve.

    Ratings & Reviews:

    • on October 24, 2002

      55

      I have made this recipe twice now, and due to my sidetracked nature, I keep forgetting to review it. The first time I made it, I did it pretty much exactly, except for forgetting to salt the onions, and using too much broth & not enough Guinness in the second addition of liquid. The second time was more of a mess, since I accidentally simmered the pork cube steaks that I used at too high a temperature, and used too much Guinness (trying to make up for last time??). I also skipped all the flour dredging, trying to make it lower carb, and forgot to buy fresh parsley. This recipe is great for hiding such failures in culinary expertise. I also have to remember that it *is* time consuming, since each time I have made it, I ended up eating an hour later than planned. I shall have plenty of time to perfect my technique, though, since hubby insists that I make it often. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2006

      55

      Love Guinness. Love pork chops. Love this recipe! The only thing I changed was that I didn't dredge anything in flour. I did thicken the gravy with a little flour at the end. Turned out really great. I served these pork chops with mashed potatoes and green beans. Poured the gravy over everything. Truly delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Guinness Chops with Onion Gravy

    Serving Size: 1 (931 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 463.7
     
    Calories from Fat 94
    20%
    Total Fat 10.5 g
    16%
    Saturated Fat 2.9 g
    14%
    Cholesterol 9.4 mg
    3%
    Sodium 120.5 mg
    5%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 1.9 g
    7%
    Sugars 6.0 g
    24%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    pork blade steaks

    coarse grain mustard

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites