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March 17, 2016 By Angie 44 Comments

Guinness Pork Chops with Onion Brown Gravy

Guinness-flavored Onion Brown Gravy over Pork Chops that will make anyone fall in love with anything Guinness. Perfect for St. Patrick’s Day!

Guinness Pork Chops | FiestaFriday.net

Just like any other good food blogger, I’ve been trying out recipes for St. Patrick’s Day.


Because that’s what good food bloggers do. They try out recipes for you before a major event or holiday happens. Then they’ll present to you only the best and finest.

And if the recipes include Guinness as an ingredient, then they REALLY are a must-try for good food bloggers.

If you don’t try them, then I don’t know how you can call yourself a good food blogger.

Okay, relax, I’m just kidding.

You are obviously a very good food blogger if you have been trying out recipes with Baileys Irish Cream. ← Lame joke attempt

Guinness Pork Chops with Onion Brown Gravy | FiestaFriday.net

Anyway…

I was very much conflicted over the issue of Guinness. Guinness Draught was not my favorite liquid for cooking, I’m afraid.

I once tried a Guinness-something-something-stew. From something-something-dot-com. And you know what?! Not a fan, sorry to say! I couldn’t get over the bitterness. To each her own, I guess.

But just when I was about to write off all recipes involving Guinness, I came across the Blonde American Lager.

This beer actually came into the market last year, but since I’m not a big beer drinker, I was unaware. (By the way, this isn’t a post written on behalf of Guinness. Rather, it’s a post written for St. Patrick’s Day.)

And I know this particular Guinness is produced here in the good ol’ USA, and not Ireland, but hey, it’s the Guinness that I happen to like. Shocking, I know.

So, this Blonde Lager is not as strong-flavored as the dark, and best of all, not as bitter. I find it just right for Goldilocks, I mean for me.

And when you add it to your onion gravy, omgz, it’s just sooo… right!! I am now a Guinness convert!

St. Patrick's Day Guinness Pork Chops | FiestaFriday.net

Guinness Pork Chops with Onion Brown Gravy
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Guinness-flavored Onion Brown Gravy over Pork Chops that will make anyone fall in love with anything Guinness. Perfect for St. Patrick’s Day!
Author: Angie | FiestaFriday.net
Recipe type: Entrée/Pork
Cuisine: American
Yield: 4 servings
Ingredients
  • 4 pork chops
  • 2 tablespoons olive oil
  • 1 large onion, chopped or thinly sliced
  • 2 garlic cloves, minced
  • ¼ cup + 1 tablespoon all-purpose flour
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh thyme leaves
  • ¾ cup Blonde Lager (not counting the foam)
  • 1 tablespoon butter (optional)
  • Salt & pepper
Instructions
  1. Season pork chops with salt & pepper and dredge in flour, coating both sides.
  2. In a large skillet, brown chops in 1 tablespoon of oil over medium-high heat, about 2-3 minutes on each side. Remove from skillet and set aside.
  3. Add 1 more tablespoon of oil into the same skillet, and sauté the onion until soft and golden brown, about 5 minutes.
  4. Add garlic and cook for just another minute.
  5. Sprinkle 1 tablespoon flour and stir to mix.
  6. Slowly add beef broth and whisk to blend. Add Worcestershire sauce, vinegar, brown sugar, mustard, and thyme. Stir briefly.
  7. Place pork chops back into the skillet. Add the lager.
  8. Turn up the heat so that sauce will come to a rolling boil, for 2 minutes.
  9. Reduce to simmer, and continue to cook for another 4-5 minutes, until the chops are completely cooked, flipping them over a couple of times to get them completely coated with the sauce.
  10. Add a tablespoon of butter to the sauce just before serving (optional).
  11. Serve over mashed potatoes or Colcannon.
3.5.3251

P.S. I was told recently that we shouldn’t be saying St. Patty’s Day, which all my friends and I (guilty as charged) have been saying all these years to refer to St. Patrick’s Day. Patrick is a boy’s name and you wouldn’t be calling a boy Patty, unless his name is Patricia. In which case, his parents have played a joke on him by giving him a girl’s name. 

It is perfectly okay, however, to say St. Paddy’s Day. The Irish version for Patrick is Pádraig, where the diminutive Paddy comes from.

The best thing to do, though, in my opinion, is to just call it by its full name, St. Patrick’s Day. It doesn’t even save you a syllable to shorten it to St. Paddy’s Day.

Oh, and one more thing, please don’t make “Irish Car Bomb” anything. If you think “St. Patty’s Day” get people upset, this one is downright offensive to all Irish.

So, that’s my Public Service Announcement of the day.

Happy St. Patrick’s Day!!

 

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Guinness-flavored Onion Brown Gravy over Pork Chops that will make anyone fall in love with anything Guinness. Perfect for St. Patrick's Day!

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Filed Under: Entrée/Main, Irish, Pork, Recipe, St. Patrick's Day Tagged With: Guinness, onion gravy, pork, St. Patrick's Day

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Comments

  1. Julie is Hostess At Heart says

    March 17, 2016 at 11:22 pm

    These pork chops look incredible! I will be trying them. I had a bad experience with cooking with Guinness too. I made a chocolate mousse and it was bitter. I haven’t cooked with it since either. You could say St. Paddy’s. That would be masculine?

    Reply
    • Angie says

      March 17, 2016 at 11:28 pm

      I guess we’re not dark beer kind of people, Julie 😀 You won’t taste the bitterness with this one, I promise. Especially if you also serve the beer before dinner. That trick actually worked!! And yes, I’m told St. Paddy’s is acceptable 🙂

      Reply
  2. chefjulianna says

    March 18, 2016 at 2:14 am

    Happy Saint Patrick’s Day Angie! I am loving your Irish posts and will make this for sure! I have cooked with Guinness before, and it adds so much depth and flavour! Yum!
    PS: I must be a very bad food blogger! I haven’t been trying out any Irish recipes…just waiting for my blogging buddies to post them! 😉

    Reply
    • Angie says

      March 18, 2016 at 7:51 am

      Yes, you’ve been very bad! Lol, just kidding! I can never say that to my co-host. But yes, Guinness does add a lot of flavor. And in my case, the blonde lager is just perfect. But you can always use the dark stout if you like it. 🙂

      Reply
  3. MyCulinarySaga says

    March 18, 2016 at 2:59 am

    They look absolutely succulent and delicious 🙂

    Reply
    • Angie says

      March 18, 2016 at 7:46 am

      Thanks, Trupti!

      Reply
  4. Kaila (GF Life 24/7) says

    March 18, 2016 at 9:04 am

    Looks amazing! I actually had a Guinness in Ireland before my celiac diagnosis, and it was better than the ones in the US (if you like a traditional dark Guinness). But, I’m guessing that wouldn’t be your thing. :p Love that you had this post up in time for St. Patrick’s Day too! 🙂

    Reply
    • Angie says

      March 18, 2016 at 9:15 am

      That seems to be the consensus, that Guinness tastes better in Ireland. I’m more of a wine or cocktail drinker to begin with. There are times I want beer but usually the light. I also love shandy! 🙂

      Reply
  5. Hilda says

    March 18, 2016 at 10:45 am

    I’m a bit late for St. Patrick’s day, but this recipe would be perfect here for any time of the year.

    Reply
    • Angie says

      March 18, 2016 at 5:18 pm

      It is! In fact I think I’ll be making more this weekend since I still have the lager.

      Reply
  6. Lucy @ Globe Scoffers recipes says

    March 18, 2016 at 11:01 am

    Mmm looks so rich and delicious! Can’t wait to try this. Thanks for sharing.

    Reply
    • Angie says

      March 18, 2016 at 5:20 pm

      Thanks so much! Let me know what you think!

      Reply
  7. aiming4simple says

    March 18, 2016 at 4:34 pm

    I did see this post in my reader feed (sans photo), and boy am I glad I took a closer look! Blonde Guinness sounds like something I would actually enjoy cooking with. I hate all things bitter, which rules out most beer recipes for me.

    Reply
    • Angie says

      March 18, 2016 at 5:30 pm

      The same thing happened when I first moved to self-hosted, posts or photos not showing up. Go figure. You won’t taste the bitterness in this one, maybe just a tiny tiny little bit if you’re sensitive. The sugar and vinegar help a lot in masking the bitterness.

      Reply
  8. Sarah 'n Spice says

    March 18, 2016 at 5:39 pm

    Oh my word! I need to cook some of these up ASAP! LOVE this recipe!

    Reply
    • Angie says

      March 18, 2016 at 8:56 pm

      It’s really good! I put my name on it! Make sure you use a fully packed tablespoon of brown sugar. It needs it to balance out the bitterness of the lager.

      Reply
  9. cookingwithauntjuju.com says

    March 19, 2016 at 10:09 am

    I posted a recipe for lamb stew and used extra stout; also posted one for beef stew using draught. Neither of them tasted bitter – I think it’s the other ingredients that balances out the Guinness no matter what you use 🙂

    Reply
    • Angie says

      March 19, 2016 at 10:31 am

      Maybe if you introduce it early in the cooking process, there’s less bitterness in the end? But I think some people are just more sensitive to the bitter taste in food. I’m probably one of those people! I’m slowly getting used to it, though. I used to think Brussels sprouts and eggplants were bitter! But now I can tolerate them, and sometimes even enjoy them.

      Reply
  10. sarahgiebens says

    March 19, 2016 at 11:17 am

    Wow Angie this look amazing! My mouth is watering…

    Reply
    • Angie says

      March 19, 2016 at 11:20 am

      I’ll be making more this weekend. It’s so good my son requested it again! 🙂

      Reply
  11. FrugalHausfrau says

    March 19, 2016 at 1:09 pm

    I think I’m in love with your pork chops! I love that it had a repeat request, I’m just wondering if I need to go buy more Guinness, now, the lager!

    I hope it wasn’t the Guinness Stew I posted last St. Paddy’s that you didn’t like…I’d be mortified! I often use a little jam (yep, jam) to round out the bitterness.

    Reply
    • Angie says

      March 19, 2016 at 1:19 pm

      No, of course it wasn’t yours! It was Food Network! Now I love most of Bobby Flay’s and Ina Garten’s recipes but there are a few recipes there I’m not crazy about. But I think my problem is that I’m not a fan of dark beers, period. I love that jam tip!!!

      Reply
      • FrugalHausfrau says

        March 19, 2016 at 1:21 pm

        Thanks – see, I’m the opposite. Love dark beers; they seem somehow to be less “sharp” I guess. Although I’ve recently been introduced to Blue Moon by my sis, and what I call Bicycle Beer (fat tire) by my Dad, lol! I obviously have not been drinking enough and keeping up with beer. Wow, there’s a lot, lol!

        Reply
        • Angie says

          March 19, 2016 at 1:55 pm

          I’m just not a big beer drinker, I guess, which sometimes create a problem when I get together with my friends. Most of them love beers! They drink it like water! I’ve heard of Blue Moon, from Hawaii, right? Is it good?

          Reply
          • Angie says

            March 19, 2016 at 1:58 pm

            Ok, I just googled it. It’s not Hawaii, but Belgium. I must have confused it with something else. Which happens a lot with me, lol!

            Reply
          • FrugalHausfrau says

            March 19, 2016 at 2:21 pm

            Surprisingly quaffable. I don’t drink much at all, to tell the truth…but I’d rather have wine! 🙂

            Reply
  12. petra08 says

    March 21, 2016 at 4:19 pm

    Yum! I am not at all a Guinness drinker and have never heard of the Blonde before but will keep an eye out. These chops look very good indeed! And I have to admit I celebrated St Patricks day with en English beer rather than Irish, don’t tell anyone! 🙂

    Reply
  13. Nancy says

    March 22, 2016 at 11:50 am

    If there’s none of that Guinness bitterness, I’m all in! Your chops look spectacular, Ange!

    Reply
    • Angie says

      March 23, 2016 at 10:48 pm

      You shouldn’t be able to taste any bitterness with this one, maybe just a tiny tiny bit if you’re sensitive, which will go away if you cook the sauce a little longer, adding more liquid/broth as necessary. Give it a try and let me know what you think! ?

      Reply
  14. Carlee says

    March 22, 2016 at 10:36 pm

    Yes please! That looks so good. I just know my husband will love it too. Thanks for sharing at Throwback Thursday!

    Reply
    • Angie says

      March 23, 2016 at 10:49 pm

      Thanks so much! Let me know what you think if you do try it ?

      Reply
  15. Tornadough Alli (@amiller1119) says

    March 23, 2016 at 4:41 pm

    This looks so so great!! I’ve never been a pork chop person but this might have me rethinking my choices! Thank you for sharing with us at Throwback Thursday, this will be featured at tomorrows party! Hope to see you there!

    Reply
    • Angie says

      March 23, 2016 at 10:51 pm

      Thanks so much!! I’m excited!! I’m on vacation right now but will join TT as soon as I get back! ?

      Reply
  16. CrumblesAndKale says

    March 25, 2016 at 6:59 am

    Oh wow! This looks so good. What a great way to get the flavor without the (for me, kind of not that great) bitter flavor!

    Reply
    • Angie says

      March 25, 2016 at 8:09 am

      Thanks, Petra! That means a lot coming from a real chef ? ?

      Reply
  17. FrugalHausfrau says

    March 21, 2017 at 11:34 pm

    I just revisited this post – I saw them on the sidebar! I can’t believe it’s been a year and I still haven’t made them!

    I also noticed your comment on the car bomb – I wasn’t aware there was a drink but have seen plenty of cupcake recipes – I was SOOO shocked at the name. It IS offensive. How does Boston Bomb Brown Bread sound? I have a hard time with anything with the name “Crack” too. If you make Crack chicken it’s cute? But what if you called it Crack Cocaine chicken…not so cute, huh?

    Thnks for speaking out, tho! Sorry if I ranted!

    Reply
    • Angie says

      March 22, 2017 at 8:39 pm

      You have to make this, and then come back and tell me how you’ve improved it!
      And about those cutesy names – I’m all for them as long as they don’t offend. If one person tells me it offends her/him, I’ll stop. It’s just not worth hurting others just to be cute or clever, you know what I mean? And you didn’t rant, you’re just voicing your opinion ?

      Reply
  18. Petra says

    March 16, 2019 at 1:01 pm

    hi Angie
    Happy St Patrick’s Day! I love the look of these pork chops! Delicious.
    I have tried to like Guinness so many times and I once even went to the birth place of Guinness in Dublin and tried a pint there but it isn’t quite for me. I have never tried the Blonde but will keep an eye out for it! 🙂 x

    Reply
    • Angie says

      March 17, 2019 at 4:15 pm

      I guess Guinness is not for everyone. In a recipe like this, though, it’s quite good. Gives it a little bit of bite or sharpness that works well with the fatty chops. Yeah, do look for the Blonde. It’s about the only Guinness I can tolerate ?

      Reply
  19. Diann Thome says

    March 19, 2021 at 10:36 am

    This looks really good, pork chops nestled in with the potatoes, onions and a bit of greens. I will try this the next time I find some pork chops in my fridge. As for Guinness, overall I’m not a fan of beer, but I do like it on the hottest days of the year. I did try Irish Guinness when I was in Scotland some years back – I can drink it, but a full pint would be too much. Never heard of this lighter version until now. Anyhow, your flavor profile sounds “on point”.

    Reply
    • Angie says

      March 19, 2021 at 7:43 pm

      Yes, this was very good! And I could hardly taste the bitterness. Recently I made Stuffed Meatballs in Guinness Gravy that’s equally good. The Blonde Guinness is now called Baltimore Blonde. Tastes about the same. I’m going to try using the rest of my six-pack in a beer batter or beer bread. Will report!

      Reply
  20. Tamy says

    March 20, 2021 at 12:17 pm

    YUMMY recipe. WHEW glad to know I’m not the only one! 😀 I’m not a fan of Guinness either and have always changed out to something we like.

    Reply
    • Angie says

      March 20, 2021 at 4:02 pm

      Thanks, Tamy! I feel the same way. I was almost afraid to say I wasn’t a fan, but we’ve got to be truthful about our recipes. We’re not saying it’s not good, just not for our taste. The Blonde is ok, though. In sauces and gravy, it’s outstanding!

      Reply

Trackbacks

  1. Fiesta Friday #372 - Fiesta Friday says:
    March 19, 2021 at 4:14 pm

    […] my Guinness Pork Chops recipe caught the attention of a New Zealand pork company and they decided to share it on their Facebook […]

    Reply

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