Guinness Chops With Onion Gravy Recipes

Steps:

• 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.

Steps:

• 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.