Guinness Glazed Pork Chops Recipe 435 Food

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GUINNESS PORK CHOPS IN GRAVY



Guinness Pork Chops in Gravy image

Make and share this Guinness Pork Chops in Gravy recipe from Food.com.

Provided by Millereg

Categories     Pork

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

8 pork chops (1 inch thick)
salt & freshly ground black pepper
all-purpose flour
1 tablespoon unsalted butter
2 tablespoons vegetable oil
3 large onions, thinly sliced
3 garlic cloves, minced
8 fluid ounces Guinness stout (about) or 8 fluid ounces full-bodied dark beer (about)
8 fluid ounces chicken stock (about)
1 tablespoon coarse grain mustard (or more)
1 tablespoon chopped fresh parsley
1 1/2 teaspoons balsamic vinegar (or more)

Steps:

  • Season the pork with salt and pepper.
  • Dredge them in flour and shake off excess.
  • Melt the butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.
  • Add the pork in batches and brown well, about 6 minutes per side.
  • Transfer the pork to plate and set aside.
  • Dredge the onions in flour; shake off excess.
  • Heat the remaining 1 tablespoon of oil in the same skillet over medium heat.
  • Add the onions and garlic.
  • Season with salt.
  • Cover and cook for 5 minutes, stirring once.
  • Uncover and cook for 4 more minutes, stirring occasionally.
  • Add 2 fluid ounces of Guinness 6 fluid ounces of the stock and bring to a boil, scraping up any browned bits.
  • Return the pork to the skillet.
  • Spoon some of the onions over the pork.
  • Add enough additional Guinness and stock to bring liquid halfway up sides of pork.
  • Cover the skillet with foil, and then the lid.
  • Reduce the heat and simmer for 20 minutes.
  • Turn the pork over and cook until very tender, about 25 more minutes.
  • Transfer the pork and onions to a platter using a slotted spoon.
  • Degrease the pan juices.
  • Boil the juices until thickened slightly, about 10 minutes.
  • Whisk in 1 tablespoon of mustard.
  • Add chopped parsley and 1½ teaspoons of balsamic vinegar.
  • Taste and add more mustard or vinegar if desired.
  • Pour the gravy over the pork.
  • Garnish with parsley and serve.

GLAZED PORK CHOPS



Glazed Pork Chops image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield Yield: 2 servings

Number Of Ingredients 7

1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon red pepper, crushed
1-ounce white vinegar
1 ounce hoisin sauce
1-ounce sesame oil
2 center cut pork chops, 6 ounces each

Steps:

  • Combine the first 5 ingredients in a food processor. Preheat a wood-fire grill. Brush the pork chops with the glaze and cook over the wood-fire grill.

GUINNESS GLAZED PORK CHOPS RECIPE - (4.3/5)



Guinness Glazed Pork Chops Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 6

2 cups (16-ounces) Guinness stout
1/2 cup light brown sugar, packed
1 1/2 tablespoons coriander seeds, crushed
1/2 teaspoon black peppercorns, crushed
4 bone-in pork chops, medium thickness
Note: 16 Rib lamb chops can be used for this recipe, too

Steps:

  • Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes. Strain through a fine-mesh sieve into a bowl and discard solids. Preheat broiler. Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan. Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. Note: I use a meat thermometer to check for doneness-- Lamb about 140°F and Pork about 145-150°F. Transfer chops to a platter and drizzle with reserved glaze.

GUINESS SLOW-COOKER PORK CHOPS



Guiness Slow-Cooker Pork Chops image

I love to cook with condensed soup in my slow-cooker, however my husband has been dignosed with an allergy to MSG, so I have had to reinvent the wheel so to speak. I love to cook with wine so microbrews aren't that far off. I hope you love this as much as We do.................It's pretty forgiving and you can adjust the spices to fit your taste.

Provided by kalamitykris

Categories     Pork

Time 4h25m

Yield 4-6 pork chops, 4-6 serving(s)

Number Of Ingredients 10

5 -6 pork chops (3-4 lbs total)
2 large onions
1 pint Guinness stout
1 pint water
1/2 cup butter
season salt
pepper
1 minced garlic clove
1 dash red pepper flakes
8 ounces quartered mushrooms

Steps:

  • In a large sautee pan melt butter. Season pork chops with seasoned salt & pepper and add to pan a few at a time to sear. Remove chops to slow cooker and add onions to melted butter in sautee pan. Sweat onions until tender and clear in color. While onions are cooking add quartered mushrooms to slow cooker pot with the pork chops. When onions are just tender add the whole pint of Guiness Stout and allow to simmer 5 minutes. Pour onions and beer into slow cooker, and then add the pint of water to the sautee pan, simmering for an additional 5 minutes. Add sautee liquid to slow cooker and remaining spices to taste. Cook on high for 3 to 6 hours on high, or low for 6-10 hours, depending on when you need it to be finished. Can be prepped the night ahead but add at least 45 minutes if going from fridge to slow cooker. I serve this with hot buttered egg noodles using the Guiness onion sauce like a gravy.

GUINNESS-BRINED PORK CHOPS



Guinness-Brined Pork Chops image

Found on California tourism website. Evidently this recipe won first prize in a Guinness St. Patrick's Day cookoff.

Provided by Veghead

Categories     Pork

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups water
2 cups Guinness stout
3 tablespoons dark brown sugar
3 tablespoons light molasses
1/4 cup salt
6 -8 garlic cloves
3 teaspoons black pepper
2 teaspoons salt
2 teaspoons sage leaves
4 thick cut pork chops

Steps:

  • For brine, combine water, Guinness, brown sugar, molasses and salt. Soak the pork chops in mixture for at least 4 hours Overnight is fine.
  • Combine garlic, pepper, salt and sage to create rub.
  • Remove pork chops from brine and pat dry. Rub with the rub mixture on both sides. Grill chops until they are done to your satisfaction. Serve and enjoy.

Nutrition Facts : Calories 929.6, Fat 14.3, SaturatedFat 5, Cholesterol 75, Sodium 8373.6, Carbohydrate 74.3, Fiber 0.5, Sugar 18.3, Protein 29.5

GUINNESS & HONEY GLAZED PORK LOIN



Guinness & Honey Glazed Pork Loin image

In his Las Vegas restaurant, The Nine Fine Englishmen, Kevin Dundon serves this Guinness glaze in a dish mixed with olive oil for dipping bread into instead of butter. Pork loin cooked with this glaze sounded just too delicious not to share. I found this recipe in the March 2005 issue of the BBC Good Food magazine. It is part of Irish cook Kevin Dundon's suggested St Patrick's Day dinner menu. He serves this pork loin with colcannon and cabbage. As he says "I love buttered cabbage with this pork. Simply heat a knob of butter and cook the remaining finely shredded cabbage (the other half of the Savoy cabbage used in his colcannon recipe) for 5 minutes, so it's still just a little crunchy." I have already posted his side dish colcannon - Colcannon recipe #123663 - and his prepare-ahead starter - Smoked Wild Irish Salmon With Chive Pancakes recipe #123667. The preparation and cooking times provided below are my guesstimates. Kevin says that this dish will be "ready in 2 hours". Please mention your experience of cooking times if reviewing the recipe. I'll also post his dessert for this St Patrick's Day menu: Sheridan's Cream Sticky Pudding. All the dishes in this menu sound like any-time-of-year dishes to me! I certainly shan't be waiting until 17 March 2006 before making any of them!

Provided by bluemoon downunder

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6

300 ml Guinness stout
100 ml clear honey
250 g light muscovado sugar
2 kg boneless pork loin, skinless, ask your butcher for the thick end
champagne or water
3 sprigs flat leaf parsley

Steps:

  • THE GLAZE: Put the Guinness, honey and sugar into a pan, and reduce by almost half to form a sweet, syrupy glaze, then allow to cool.
  • Heat the oven to 200ºC/fan 180ºC/gas 6.
  • Season the pork with pepper and salt, if you want, place on a baking tray, and roast for 20 minutes. Then turn the heat down to 160ºC/fan 140ºC/gas 3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tablespoons), cook for a further 40-50 minutes, brushing and basting the pork as it cooks until it's beautifully caramelised and glazed.
  • Remove the pork from the roasting tray and leave to rest.
  • Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water. Place the pan on the heat and bring everything to the boil. Simmer for a few minutes until you have a thick gravy.
  • Carve the pork into thin slices and place on top of the colconnan (see Colconnan recipe #123663). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.
  • My Notes: I really don't think you could get any clearer instructions than Kevin Dundon's. Yet the recipe is far from prescriptive. And I just love his catering for varied tastes in his "Season the pork with pepper and salt, if you want" instruction! And the option of using "wine, Champagne or water". I'll be looking closely at any more of his recipes I come across.

Nutrition Facts : Calories 1154, Fat 41.9, SaturatedFat 14.5, Cholesterol 210, Sodium 204, Carbohydrate 82.2, Fiber 0.1, Sugar 60, Protein 68.8

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