Pork Chops with Guinness Stout and
From Bon Appetit, April 1989
8 1 inch thick pork blade chops or sirloin chops
salt and freshly ground pepper
All purpose flour
1 tablespoon unsalted butter
2 tablespoons vegetable oil
3 large onions, thinly sliced
3 large garlic cloves, minced
1 cup (about) Guinness stout or other dark beer
1 cup (about) chicken stock
1 tablespoon (or more) coarse-grained mustard
1 tablespoon chopped fresh parsley
1 1/2 teaspoons (or more) balsamic vinegar
Season pork with salt and pepper. Dredge in flour, shake off excess.Melt butter
with 1 tablespoon oil in heavy large deep skillet over medium-high heat. Add
pork in batches and brown well, about 6 minutes
per side. Transfer pork to plate. Set aside.
Dredge onions in flour; shake off excess. Heat remaining 1 tablespoon oil in
same skillet over medium heat. Add onions and garlic. Season with salt. Cover
and cook 5 minutes, stirring once. Uncover and cook 4 more minutes, stirring
occasionally. Add 1/4 cup stout and 3/4 cup stock and bring to a boil, scraping
up any browned bits. Return pork to skillet. Spoon some of onions over pork. Add
enough additional stout and stock to bring liquid halfway up sides of
pork. Cover skillet with foil, then lid. Reduce heat and simmer 20 minutes. Turn
pork over and cook until very tender, about 25 more minutes. Transfer pork and
onions to platter using slotted spoon.
Degrease pan juices. Boil juices until thickend slightly, about 10 minutes.
Whisk in 1 tablespoon mustard. Add chopped parsley and 1 1/2 teaspoons balsamic
vinegar. Taste, adding more mustard or vinegar if desired. Pour gravy over pork.
Garnish with parsley and serve.