PORK CHOPS WITH CARAMELIZED ONION AND BEER SAUCE

PORK CHOPS WITH CARAMELIZED ONION AND BEER SAUCE image

Yield 4 servings

Number Of Ingredients 18

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CHOPS
2 tablespoons virgin olive oil
4 boneless pork chops - 1 inch thick and weighing 6-8 oz. each
salt and fresh ground pepper mixed with flour for dredging
SAUCE
1 tablespoon butter
2 large onions - thinly sliced
3 large cloves garlic - finely minced
2 tablespoons molasses
2 tablespoons Asian-style sweet 'n' hot chili sauce
salt to taste
1/2 teaspoon fresh ground pepper
2 teaspoons toasted mustard seeds
1 cup dark hearty beer - such as Guinness or Rickard's Honey Brown
2 tablespoons cold butter - cut into small pieces
1/4 cup minced fresh flat-leaf Italian parsley
GARNISH
1 finely sliced green onion

Steps:

Preheat oven to 350 degrees. Heat olive oil in a large non-stick skillet over medium-high heat. Dredge chops in flour mixture and cook until nicely browned on both sides. Transfer to a wide and shallow ceramic oven-proof dish. Add butter to same skillet and when bubbling, add onions and cook over medium heat, stirring often, until richly caramelized, about 20 minutes. Add garlic, molasses, chili sauce, salt, pepper and mustard seeds, and stir until blended. Add beer, stir well, bring to a simmer and cook for 2-3 minutes. Remove skillet from heat, whisk in butter, a few pieces at a time, until melted. Stir in parsley. Spoon sauce evenly over chops and bake, uncovered, until an instant-read thermometer inserted in centre of chop registers 135-140 degrees. Do not overcook! Remove from oven, sprinkle with green onions and serve.