Pork Chops with Mustard-Onion Gravy

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

The Guinness and onion mixture produces a slightly sweet, meaty gravy. This is actually a quick braise—you brown the meat, then simmer it gently in a little liquid until tender. Cooking these chops on the bone adds flavor, too.


  • 4 center-cut loin pork chops, cut 1 inch thick (about 2 pounds)
  • Salt and freshly ground


  1. Pat the chops dry with paper towels. Season with salt and pepper to taste. Heat the oil in a nonreactive wide, heavy skillet, preferably nonstick, over medium-high heat. Gently slip the chops into the skillet and sauté, shaking the pan occasionally to prevent sticking, until the chops are nicely browned on each side, about 6 minutes per side. Transfer the chops to a plat