Guinness Pork Chops with Onion Brown Gravy
Prep time
Cook time
Total time
Recipe type: Entrée/Pork
Cuisine: American
Yield: 4 servings
  • 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
  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.
Recipe by Fiesta Friday at