Pork Chops with Guinness Stout and Onion Gravy
These pork chops are a comforting classic, perfect for a cozy dinner. Blade chops are braised slowly in a rich mixture of Guinness stout, chicken stock, and caramelized onions until fork-tender. The stout adds a deep, malty sweetness and robust body to the gravy, while the balsamic vinegar and mustard provide a bright, tangy finish that cuts through the richness. This dish is ideal for weeknight suppers or weekend gatherings, pairing beautifully with mashed potatoes, crusty bread, or egg noodles to soak up every drop of the flavorful sauce.
Description
These pork chops are a comforting classic, perfect for a cozy dinner. Blade chops are braised slowly in a rich mixture of Guinness stout, chicken stock, and caramelized onions until fork-tender. The stout adds a deep, malty sweetness and robust body to the gravy, while the balsamic vinegar and mustard provide a bright, tangy finish that cuts through the richness. This dish is ideal for weeknight suppers or weekend gatherings, pairing beautifully with mashed potatoes, crusty bread, or egg noodles to soak up every drop of the flavorful sauce.
Ingredients
- 8 1-inch thick pork blade chops or sirloin chops
- salt and freshly ground pepper
- All-purpose flour
- 1 unsalted butter
- 2 vegetable oil
- 3 onions, thinly sliced
- 3 garlic, minced
- 1 Guinness stout or other dark beer
- 1 chicken stock
- 1 coarse-grained mustard
- 1 chopped fresh parsley
- 1 1/2 balsamic vinegar
Directions
- 1 Season pork chops generously with salt and pepper. Dredge in flour, shaking off any excess.
- 2
In a heavy large deep skillet, melt butter with 1 tablespoon oil over medium-high heat. Brown pork chops in batches, about 6 minutes per side. Transfer pork to a plate and set aside.- 3
Dredge onions in flour; shake off excess. Heat remaining 1 tablespoon oil in the 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, until onions are softened and beginning to brown.- 4
Add 1/4 cup stout and 3/4 cup stock to the skillet. Bring to a boil, scraping up any browned bits from the bottom of the pan. Return pork chops to the skillet. Spoon some of the onions over the pork. Add enough additional stout and stock to bring the liquid halfway up the sides of the pork.- 5
Cover skillet tightly with foil, then place the lid on top. Reduce heat and simmer for 20 minutes. Turn pork chops over and continue cooking, covered, until very tender, about 25 more minutes.- 6
Transfer pork and onions to a platter using a slotted spoon. Place skillet back over medium-high heat. Degrease the pan juices if necessary. Boil juices until slightly thickened, about 10 minutes.- 7
Whisk in 1 tablespoon mustard. Add chopped parsley and 1 1/2 teaspoons balsamic vinegar. Taste and adjust seasoning, adding more mustard or vinegar if desired. Pour gravy over pork chops. Garnish with additional parsley and serve.NoteStorage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of stock or water to loosen the gravy.
Substitutions: If you do not drink alcohol, you can substitute the stout with a mix of beef broth and a tablespoon of molasses or dark brown sugar for color and depth, though the flavor will differ. Apple cider can also be used for a sweeter profile.
Variations: Add sliced mushrooms to the onions for extra earthiness, or include a bay leaf during the braising process for added aroma (remove before serving).
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