Guinness Chops with Onion Gravy

"Choppers from St. James Gate"
photo by a user photo by a user
Ready In:
1hr 45mins


  • 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 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.

Questions & Replies

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  1. 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!
  2. kfagan
    Love Guinness. Love pork chops. Love this recipe! The only thing I changed was that I didn't dredge anything in flour. I did thicken the gravy with a little flour at the end. Turned out really great. I served these pork chops with mashed potatoes and green beans. Poured the gravy over everything. Truly delicious!


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