Guinness Chops with Onion Gravy

Recipe by Millereg
READY IN: 1hr 45mins


  • 8
    thick pork blade steaks or 8 sirloin steaks
  • salt & freshly ground black pepper
  • 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 12
    teaspoons balsamic vinegar (or more)


  • 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.