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.
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