Guinness Pork Chops in Gravy

Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

Badazz

Ingredients Nutrition

Directions

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

Wow! The gravy this makes is soooo excellent over spaetzle (german noodles). I pounded my chops to 1/4" thickness prior to browning and followed the rest of the directions to a "T". The result was a very tasty, very moist chop with plenty of gravy. Thanks for sharing!!

Chef-Boy-I-Be Illinois January 03, 2008

I perpared this recipe for my Grandmother (Ma) and she raved and raved and raved about these pork chops!! I served these tender Pork Chops with Rutabagas, Garlic Mashed Potatoes, Corn on The Cob and Me& Ma's Southern Style Scratch CornBread (Me & Ma's Southern Style Scratch Cornbread). I don't eat pork, however I will prepare pork if requested and while the pork chops were cooking it smelled so darn good I was ALMOST TEMPTED to taste a sample!!! I prepared this recipe as stated with the exception of using 12oz. of Chicken Broth, 4 cloves of Crushed Garlic and 4 mixed Pork Chops (as that was all we had). I too DID NOT half the recipe to accomodate the 4 chops. The pork chops were falling off the bone with lots of perfectly thick, rich gravy!!! Dredging the chops and onions in flour before browning shortens the process of making a paste to add to the juices and I did not have any grease left over at all. The Guinness is what makes these chops so darn tender (as with a few of your other recipes that call for Guinness)! This recipe is a A+ WINNER and a KEEPER!!

Browntrees June 02, 2006

I thought this dinner was easy to make (albeit time consuming) and we enjoyed it. I halved the number of pork chops, but used the same amount of sauce as posted for 8. I wished the gravy would have been a little more flavorful, but it was still very good. The gravy was nice and thick and the chops were moist and tender. We followed all directions and ingredients as posted. I am not sure that I loved it enough to take the effort to make again, but it was definitely worth the try. Thanks!

Dr. Jenny February 18, 2009