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Home » Food » Dinner » Onion Stout Pork Chops
Onion Stout Pork Chops
By Drew Beechum

A classic and versatile braised dish that yields flavorful and moist pork chops smothered in a rich stout and onion gravy.

Yield: 4-6 chops
4-6  Center Cut Pork Chops, 1-1.5" thick
1 TbspButter
large Onions, sliced
1/2 cupFlour
Salt, Fresh Ground Black Pepper
1 TbspMustard
2 TbspChopped Parsley


Melt butter in a deep skillet. Cast iron is a great choice here.

Sear and brown the pork chops on both sides and remove to a plate.

Season the flour with salt and pepper to taste and dredge the onion slices to coat thinly.

Brown the onions in the pork fat.

Return the pork to the pan and add the stout. Lower the heat and cover the pan and allow the dish to cook for 30 minutes.

Remove the pork chops. Stir in the mustard and parsley.

Dress the pork with the onions and gravity.

Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.