GUINNESS PORK CHOPS IN GRAVY
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
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.
EASY GLAZED PORK CHOPS RECIPE BY TASTY
Here's what you need: thick-cut pork chops, paprika, cayenne pepper, garlic powder, black pepper, salt, brown sugar, olive oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
- Rub the pork chops in the spices generously.
- Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
- Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
- Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 9 grams, Fat 37 grams, Fiber 0 grams, Protein 35 grams, Sugar 8 grams
GUINNESS GLAZED PORK CHOPS RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 6
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.
EASY GRILLED PORK CHOPS
Steps:
- Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
- Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
- Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!
GUINNESS GLAZED PORK CHOPS
Make and share this Guinness Glazed Pork Chops recipe from Food.com.
Provided by Veghead
Categories Pork
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For the marinade, stir together the stout, onion, honey mustard, garlic, and caraway seed; pour over chops. Close bag. Marinate chops in the refrigerator for at least 6 hours or up to 24 hours, turning the bag occasionally.
- Remove chops; pour marinade into a small saucepan and bring to boiling. Reduce heat; simmer, uncovered, about 15 minutes or until marinade is reduced by about half. Sprinkle chops with salt and pepper. Arrange preheated coals around a drip pan in a grill with a cover. Test for medium heat above the pan. (Hold your hand, palm side down, in the same place where the chops will cook. count ?one thousand one, one thousand two,? etc. Being able to keep your hand there for a count of four is equal to medium.) Place chops on grill rack directly over drip pan. Cover and grill for 30 to 35 minutes or until the juices run clear, brushing chops frequently with marinade during the last 10 minutes of grilling. Discard any remaining marinade. Makes 4 servings.
- To broil: Prepare marinade and chops as directed, except place chops on the unheated rack of a broiler pan. Broil with surface of chops 3 to 4 inches from the heat for 18 to 22 minutes or until juices run clear, turning once and brushing frequently with marinade the last 10 minutes of broiling. Discard any remaining marinade.
Nutrition Facts : Calories 78.2, Fat 1.6, SaturatedFat 0.1, Sodium 139.4, Carbohydrate 9.7, Fiber 0.6, Sugar 3.4, Protein 0.9
GLAZED PORK CHOPS
Steps:
- Preheat oven to 500 degrees F.
- In a large oven-safe saute pan over high heat, heat the olive oil until oil ripples. Season pork chops on both sides with salt and pepper and crushed red pepper flakes. Sear the chops, presentation side down, until browned. Then flip and cook until the other side is browned. If the chops are more than 2 inches thick, sear them on the sides as well, using tongs to hold them.
- Once a uniform sear is achieved, remove the pan from the heat and pour the syrup over the chops. Cook in the oven for 20 to 25 minutes or until firm to the touch. A meat thermometer should register 150 degrees F.
- When fully cooked, remove the pan from oven and place it over a burner on high heat for a minute to thicken the glaze. Flip the chops so they are evenly coated and serve immediately.
GLAZED PORK CHOPS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield Yield: 2 servings
Number Of Ingredients 7
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.
GLAZED DOUBLE-CUT PORK CHOPS
Provided by Food Network Kitchen
Time 1h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
- Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
- Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce and Smoky Corn on the Cob.
- Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.
GLAZED PORK CHOPS
When I was a new mom, I needed tasty, healthy meals I could whip up fast. These juicy chops won me over. Since this is a one-pan dish, cleanup is a breeze, too. -Kristin Tanis, Hatfield, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, brown pork chops over medium heat, about 2 minutes per side. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 7-9 minutes., Mix cornstarch and remaining vinegar until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute.
Nutrition Facts : Calories 224 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 754mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
PORK CHOPS WITH GLAZE
Rosemary adds a special touch to these beautifully glazed pork chops that are just right for any meal. -Louise Gilbert, Quesnel, British Columbia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bowl. Lightly grease the grill rack. , Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 246 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 284mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
GUINNESS-BRINED PORK CHOPS
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
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
Kevin Dundon's Guinness-glazed pork loin is so tasty and easy to carve
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 6
Steps:
- To make the glaze, put the Guinness, honey and sugar into a pan. Reduce by almost half to form a sweet syrupy glaze, then allow to cool.
- Heat oven to 200C/fan 180C/gas 6. Season the pork with pepper and salt, if you want, place on a baking tray and roast for 20 mins. Then turn the heat down to 160C/fan 140C/gas3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tbsp) cook for a further 40-50 mins, 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 mins until you have thick gravy. Carve pork into thin slices and place on top of the colcannon (see separate recipe). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.
Nutrition Facts : Calories 725 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 55 grams sugar, Protein 65 grams protein, Sodium 0.4 milligram of sodium
GUINNESS & HONEY GLAZED PORK LOIN
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
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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