Recipe for Pork Chops with Guinness and Onion Gravy

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Ingredients: 8 x 1 inch thick pork blade chops or sirloin chops salt freshly ground pepper All purpos flour 1 Tbsp. unsalted butter 2 Tsbp. vegetable oil 3 large onions, thinly sliced 3 large garlic cloves, minced 1 cup Guinness stout 1 cup chicken stock 1 Tbsp. coarse-grained mustard 1 Tbsp. chopped fresh parsley 1-1/2 tsp. balsamic vinegar Instructions: Season pork with salt and pepper.  Dredge the pork in flour and shake off the excess.  Melt butter with 1 Tbsp. oil in heavy large deep skillet over medium to high heat.  Add onions and garlic.  Season with salt.  Cover and cook for 5 minutes, stirring once.  Uncover and cook for 4 more minutes, stirring occasionally. Add 1/4 cup of Guinness and 3/4 cup of stock and bring liquid halfway up the sides of the pork.  Cover skillet with foil, the lid.  Reduce heat and simmer 20 minutes.  Turn pork over and cook until very tender, about 25 more minutes.  Transfer pork and onions to platter using slotted spoon.  Degrease pan juices.  Boil juices until thickened slightly, about 10 minutes  should suffice.  Whisk in 1 Tbsp. mustard.  Add the chopped parsley and 1-1/2 tsp. balsamic vinegar.  Taste, adding more vinegar or mustard if desired.  Pour gravy over pork.  Garnish with parsley and serve.