Prep 15 mins
Cook 1 hr 10 mins
- 8 pork chops (1 inch thick)
- salt & freshly ground black pepper
- all-purpose flour
- 1 tablespoon unsalted butter
- 2 tablespoons vegetable oil
- 3 large onions, thinly sliced
- 3 garlic cloves, minced
- 8 fluid ounces Guinness stout (about) or 8 fluid ounces full-bodied dark beer (about)
- 8 fluid ounces chicken stock (about)
- 1 tablespoon coarse grain mustard (or more)
- 1 tablespoon chopped fresh parsley
- 1 1⁄2 teaspoons balsamic vinegar (or more)
- Season the pork with salt and pepper.
- Dredge them in flour and shake off excess.
- Melt the butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.
- Add the pork in batches and brown well, about 6 minutes per side.
- Transfer the pork to plate and set aside.
- Dredge the onions in flour; 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.
- Cover and cook for 5 minutes, stirring once.
- Uncover and cook for 4 more minutes, stirring occasionally.
- Add 2 fluid ounces of Guinness 6 fluid ounces of the stock and bring to a boil, scraping up any browned bits.
- Return the pork to the skillet.
- Spoon some of the onions over the pork.
- Add enough additional Guinness and stock to bring liquid halfway up sides of pork.
- Cover the skillet with foil, and then the lid.
- Reduce the heat and simmer for 20 minutes.
- Turn the pork over and cook until very tender, about 25 more minutes.
- Transfer the pork and onions to a 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 chopped parsley and 1½ teaspoons of balsamic vinegar.
- Taste and add more mustard or vinegar if desired.
- Pour the gravy over the pork.
- Garnish with parsley and serve.
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!!
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!!
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!