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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!!

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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!!

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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!

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Dr. Jenny February 18, 2009

This tasted good, but I only gave it 3 stars because there are so many steps to this recipe. We didn't want to wait 45 minutes for the pork to cook, so I only cooked it for 20 minutes. It was still tender.

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Lisa P. March 19, 2008

Excellent flavor! Followed the recipe exactly but brined the pork first with All-Purpose Mild Brine for Poultry and Pork & added a little cornstarch slurry at the end to thicken the sauce up a bit. Although, the onions really do break down and add some texture. Next time I will add only 1 tsp. of mustard...just a personal preference. Thanks for posting!!

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Vino p.o. prn December 22, 2007

The flavor was outstanding! A little fussy to make, but worth it.

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Debbie R. December 11, 2006

This dish has become a staple for informal family dinners... even the little ones like it. Occasionally, I do it in the crock pot at low heat overnight, then there's never a problem with a dried out chop.

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msmilagro December 09, 2006

The chops were excellent. My only suggestion is to maybe cook it longer. I used lean chops and they were a bit dry - easy to fix with some more time each side. I personally do not like the flavour of beer and found the guiness slightly bitter. The family, however, did not agree with me including the 6 and 8 yo.

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Chef @Oz June 04, 2006

Sorry--I was disappointed. I followed the recipe as written, except for adding a bit of extra garlic. I found the pork chops to be tough and the flavors of onion and Guinness overwhelming. It was also time-consuming. I will not be making this again.

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windhorse23 September 28, 2005
Guinness Pork Chops in Gravy