Tuesday, November 26, 2013

Pork Chops with Beer & Bacon Gravy

2-4 bone in pork chops
salt and pepper
olive oil
2-3 thick sliced smokey bacon - diced into 1/4"
1 medium onion - diced
1 rounded TBSP flour (or all purpose gluten free flour)
1 bottle dark or amber beer
1/2 cup chicken stock
chopped parsley

Season chops liberally with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil smokes, and the chops and cook, turning once, until the meat is just turning firm - about 10 to 12 minutes. Remove to platter and cover with foil.

Add a little more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in onions and saute over medium heat with the bacon until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add beer. Cook until reduced by half plus a little more, then whisk in the stock.

Remove from heat and season with pepper. Pour over chops and garnish with parsley. Serve immediately.

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