This recipe is from Rachael Ray. As with every Rachael recipe I have tried, this is pretty darn tasty. But it has bacon and beer, so what's not to love? I don't make sauces or gravy all that often in my meals, so it was also fun to have something like that.
Ingredients
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
Directions
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.
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