Best Pork Chops With Guinness And Onion Gravy Recipes

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).

GUINNESS PORK CHOPS IN GRAVY

Steps:

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

PORK CHOPS WITH ONION GRAVY

Steps:

• Sprinkle pork chops with pepper and salt. In a large skillet over medium heat, cook chops with onion in oil for 2-3 minutes on each side or until lightly browned., Add broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 160°. , In a small bowl, whisk the gravy mix, garlic powder and water. Pour over pork. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened, stirring occasionally. Freeze option: Cool pork and gravy. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary.

GRAVY BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
• In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

PRUDHOMME'S BAKED PORK CHOPS WITH ONION GRAVY

Steps:

• Combine the seasoning mix ingredients together in a bowl.
• Sprinkle evenly on both sides of the chops, making sure to use all of it.
• Cover and refrigerate overnight.
• Preheat the oven to 400°F.
• Grease a skillet heavily with 1 tablespoon margarine and heat until very hot.
• Add the pork chops in batches and brown well (about 3 minutes/side).
• Transfer to a large baking pan.
• Melt the remaining margarine over high heat.
• Add 2 cups of the onions and sauté until dark golden (about 5 minutes), stirring frequently to prevent scorching.
• Add the remaining 2 cups onions and cook until translucent.
• Add the garlic, remove from heat, and immediately spoon over browned chops.
• Pour the stock around the edges and seal the pan with foil.
• Bake for about 30 minutes, or until the meat is cooked through and tender.
• Remove from oven and serve with rice or mashed potatoes.

CHEF JOHN'S SMOTHERED PORK CHOPS

Steps:

• Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
• Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
• Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
• Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.