Guinness Glazed Pork Chops Recipes

Steps:

• Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes. Strain through a fine-mesh sieve into a bowl and discard solids. Preheat broiler. Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan. Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. Note: I use a meat thermometer to check for doneness-- Lamb about 140°F and Pork about 145-150°F. Transfer chops to a platter and drizzle with reserved glaze.

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:

• In a large nonstick skillet, brown pork chops over medium heat, about 2 minutes per side. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 7-9 minutes., Mix cornstarch and remaining vinegar until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute.

Steps:

• In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
• Rub the pork chops in the spices generously.
• Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
• Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
• Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
• Enjoy!

Steps:

• Preheat oven to 500 degrees F.
• In a large oven-safe saute pan over high heat, heat the olive oil until oil ripples. Season pork chops on both sides with salt and pepper and crushed red pepper flakes. Sear the chops, presentation side down, until browned. Then flip and cook until the other side is browned. If the chops are more than 2 inches thick, sear them on the sides as well, using tongs to hold them.
• Once a uniform sear is achieved, remove the pan from the heat and pour the syrup over the chops. Cook in the oven for 20 to 25 minutes or until firm to the touch. A meat thermometer should register 150 degrees F.
• When fully cooked, remove the pan from oven and place it over a burner on high heat for a minute to thicken the glaze. Flip the chops so they are evenly coated and serve immediately.

Steps:

• Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For the marinade, stir together the stout, onion, honey mustard, garlic, and caraway seed; pour over chops. Close bag. Marinate chops in the refrigerator for at least 6 hours or up to 24 hours, turning the bag occasionally.
• Remove chops; pour marinade into a small saucepan and bring to boiling. Reduce heat; simmer, uncovered, about 15 minutes or until marinade is reduced by about half. Sprinkle chops with salt and pepper. Arrange preheated coals around a drip pan in a grill with a cover. Test for medium heat above the pan. (Hold your hand, palm side down, in the same place where the chops will cook. count ?one thousand one, one thousand two,? etc. Being able to keep your hand there for a count of four is equal to medium.) Place chops on grill rack directly over drip pan. Cover and grill for 30 to 35 minutes or until the juices run clear, brushing chops frequently with marinade during the last 10 minutes of grilling. Discard any remaining marinade. Makes 4 servings.
• To broil: Prepare marinade and chops as directed, except place chops on the unheated rack of a broiler pan. Broil with surface of chops 3 to 4 inches from the heat for 18 to 22 minutes or until juices run clear, turning once and brushing frequently with marinade the last 10 minutes of broiling. Discard any remaining marinade.

Steps:

• Combine the first 5 ingredients in a food processor. Preheat a wood-fire grill. Brush the pork chops with the glaze and cook over the wood-fire grill.

Steps:

• Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
• Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
• Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce and Smoky Corn on the Cob.
• Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.

Steps:

• In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bowl. Lightly grease the grill rack. , Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.

Steps:

• THE GLAZE: Put the Guinness, honey and sugar into a pan, and reduce by almost half to form a sweet, syrupy glaze, then allow to cool.
• Heat the oven to 200ºC/fan 180ºC/gas 6.
• Season the pork with pepper and salt, if you want, place on a baking tray, and roast for 20 minutes. Then turn the heat down to 160ºC/fan 140ºC/gas 3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tablespoons), cook for a further 40-50 minutes, brushing and basting the pork as it cooks until it's beautifully caramelised and glazed.
• Remove the pork from the roasting tray and leave to rest.
• Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water. Place the pan on the heat and bring everything to the boil. Simmer for a few minutes until you have a thick gravy.
• Carve the pork into thin slices and place on top of the colconnan (see Colconnan recipe #123663). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.
• My Notes: I really don't think you could get any clearer instructions than Kevin Dundon's. Yet the recipe is far from prescriptive. And I just love his catering for varied tastes in his "Season the pork with pepper and salt, if you want" instruction! And the option of using "wine, Champagne or water". I'll be looking closely at any more of his recipes I come across.

Steps:

• For brine, combine water, Guinness, brown sugar, molasses and salt. Soak the pork chops in mixture for at least 4 hours Overnight is fine.
• Combine garlic, pepper, salt and sage to create rub.
• Remove pork chops from brine and pat dry. Rub with the rub mixture on both sides. Grill chops until they are done to your satisfaction. Serve and enjoy.

Steps:

• Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2-quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes.
• Strain through a fine-mesh sieve into a bowl and discard solids.
• Preheat broiler.
• Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
• Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan.
• Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. (Don't hesitate to cut and peek to check on the doneness of the meat.)
• Transfer chops to a platter and drizzle with reserved glaze.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Season pork chops with salt and pepper.
• Coat a skillet with cooking spray and heat over medium heat. Add chops to the hot skillet and cook until browned, about 5 minutes per side.
• While the chops are browning, combine brown sugar and honey in a microwave-safe bowl. Microwave on high until brown sugar has softened or melted, about 20 seconds. Stir to combine.
• Transfer browned chops to the prepared baking dish and spoon 1/2 of the honey glaze evenly over top.
• Bake, uncovered, in the preheated oven for 15 minutes. Remove from the oven, turn over, and spread the remaining honey glaze over top. Bake until no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• To make the glaze, put the Guinness, honey and sugar into a pan. Reduce by almost half to form a sweet syrupy glaze, then allow to cool.
• Heat oven to 200C/fan 180C/gas 6. Season the pork with pepper and salt, if you want, place on a baking tray and roast for 20 mins. Then turn the heat down to 160C/fan 140C/gas3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tbsp) cook for a further 40-50 mins, brushing and basting the pork as it cooks until it's beautifully caramelised and glazed.
• Remove the pork from the roasting tray and leave to rest. Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water. Place the pan on the heat and bring everything to the boil, simmer for a few mins until you have thick gravy. Carve pork into thin slices and place on top of the colcannon (see separate recipe). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.