Pork Chops with Mustard-Onion Gravy

Name: Pork Chops with Mustard-Onion Gravy
Yield: Makes 2 Servings
Ingredients: Pinch of dried thyme; ¾ teaspoon balsamic or red wine vinegar, or to taste; 1 tablespoon chopped fresh parsley (optional); 1 cup Guinness stout or dark beer, or more as needed; 1 to 1½ teaspoons coarse-grained mustard, or to taste; 4 center-cut loin pork chops, cut 1 inch thick (about 2 pounds); Salt and freshly ground black pepper, to taste; 2 medium to medium-large onions, halved and sliced lengthwise through the root end; 1 tablespoon vegetable oil or olive oil; 2 large garlic cloves, minced

Preparation info

Makes
2
Servings

Difficulty
Medium

Appears in

Get in There and Cook

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.

Ingredients

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

Main course
Gluten-free

Method

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