Best 3 Guinness Pork Chops In Gravy Recipes

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY

Steps:

• Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
• Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
• Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GUINNESS CHOPS WITH ONION GRAVY

Steps:

• Season the chops with salt and pepper.
• Dredge them in flour, and shake off excess.
• Melt the butter with 1 tablespoon of the oil in heavy large deep skillet over medium-high heat.
• Add the meat in batches and brown well, about 6 minutes per side.
• Transfer the meat to a plate; set aside.
• Dredge the onions in flour, and shake off excess.
• Heat the remaining 1 tablespoon of oil in the same skillet over medium heat.
• Add the onions and garlic.
• Season with salt or salt substitute.
• Cover and cook for 5 minutes, stirring once.
• Uncover and cook for 4 more minutes, stirring occasionally.
• Add 2 fluid ounces of Guinness and 6 fluid ounces of stock and bring to a boil, scraping up any browned bits.
• Return the meat to the skillet.
• Spoon some of the onions over the meat.
• Add enough additional Guinness and stock to bring the liquid halfway up the sides of the meat.
• Cover the skillet with foil and then the lid.
• Reduce the heat and simmer for 20 minutes.
• Turn the chops over and cook until very tender, about 25 more minutes.
• Transfer the chops and onions to platter using a slotted spoon.
• Degrease the pan juices.
• Boil the juices until thickened slightly, about 10 minutes.
• Whisk in 1 tablespoon of mustard.
• Add the chopped parsley and 1½ teaspoons of balsamic vinegar.
• Taste, adding more mustard or vinegar if desired.
• Pour the gravy over the chops.
• Garnish with parsley and serve.

PORK CHOPS SMOTHERED IN ONION GRAVY

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).