Pork Chops with Guinness Stout and Onion Gravy

From: arielle@taronga.com (Stephanie da Silva)
Date: Sat, 18 Sep 1993 23:06:30 GMT

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.


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