Guinness Pork Chops in Gravy

Recipe by Millereg
READY IN: 1hr 25mins




  • 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.