Recipe by Mille®
Choppers from St. James Gate
Top Review by evewitch
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!
- 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 See How It's Made
- Season the chops with salt and pepper.
- Dredge them in flour, and shake off excess.
- Melt the butter with 1 tablespoon of the oil in heavy large deep skillet over medium-high heat.
- Add the meat in batches and brown well, about 6 minutes per side.
- Transfer the meat to a plate; set aside.
- Dredge the onions in flour, and shake off excess.
- Heat the remaining 1 tablespoon of oil in the same skillet over medium heat.
- Add the onions and garlic.
- Season with salt or salt substitute.
- Cover and cook for 5 minutes, stirring once.
- Uncover and cook for 4 more minutes, stirring occasionally.
- Add 2 fluid ounces of Guinness and 6 fluid ounces of stock and bring to a boil, scraping up any browned bits.
- Return the meat to the skillet.
- Spoon some of the onions over the meat.
- Add enough additional Guinness and stock to bring the liquid halfway up the sides of the meat.
- Cover the skillet with foil and then the lid.
- Reduce the heat and simmer for 20 minutes.
- Turn the chops over and cook until very tender, about 25 more minutes.
- Transfer the chops and onions to platter using a slotted spoon.
- Degrease the pan juices.
- Boil the juices until thickened slightly, about 10 minutes.
- Whisk in 1 tablespoon of mustard.
- Add the chopped parsley and 1½ teaspoons of balsamic vinegar.
- Taste, adding more mustard or vinegar if desired.
- Pour the gravy over the chops.
- Garnish with parsley and serve.