Pork Chops with Beer and Bacon Gravy
- 4 bone-in pork chops, just over 1-inch thick
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, plus a drizzle
- 2 thick slices smoky bacon from deli counter, diced 1/4-inch
- 1 medium onion, diced 1/4-inch
- 1 rounded tablespoon all-purpose flour
- 1 bottle amber to dark German beer
- 1/2 cup stock
- Chopped parsley, for garnish
- Season the chops liberally with salt and pepper.
- Heat the extra-virgin olive oil in a skillet over medium-high heat.
- When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10 to 12 minutes.
- Remove to a platter and cover with foil, reserve.
- Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes.
- Stir in the onions and saute over medium heat with the bacon until soft, 6 to 7 minutes.
- Sprinkle in flour, stir for 1 minute, then add the beer.
- Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock.
- Remove from the heat and season with pepper.
- Pour the gravy over the chops, sprinkle with parsley and serve immediately.
pork chops, salt, extravirgin olive oil, bacon, onion, flour, amber, stock, parsley
Taken from www.foodnetwork.com/recipes/rachael-ray/pork-chops-with-beer-and-bacon-gravy-recipe.html (may not work)