Smothered pork chops in brown gravy elevate a basic dinner and turn it into a delicious treat. Rich Guinness onion gravy coats these pan seared pork chops with rich flavor. This restaurant quality dinner can be yours in just 45 easy minutes.
Pork chops are vastly underrated in my humble opinion. Maybe it’s because so many of us grew up eating dry breadcrumb coated baked chops. Lackluster and flavorless.
These pan seared pork chops are anything but lackluster and flavorless.
No these pieces of perfection are deliciously tender pieces of meat in a rich Guinness onion gravy that you won’t be able to get enough of.
Cooking with Beer- The Secret Ingredient to Delicious Food
Partially in honor of St. Patrick’s Day, I’ve been on real kick using beer, particularly Guinness, in my cooking like I am doing for this pork recipe and in this Guinness beef stew.
If you have never cooked with beer, it’s time to start my friends! Beer adds earthiness and balances the flavors in savory dishes.
The hops in beer give beer a bitter flavor while the malt adds a bit of sweetness. The onions in this pork chop recipe accentuate the sweetness from the malt.
How to Make Smothered Pork Chops
Making these decadent pork chops is easier than you might think. To make them, start by seasoning both sides of each chop with salt and pepper. Then coat the chops in flour.
Once you’ve coated the pork chops, heat up one tablespoon of oil in a skillet and light brown the pork chops for about 2 minutes on each side. Remove the pork chops and set aside.
Now it’s time to saute the onions and make the lager sauce. To do this, add the remaining tablespoon of oil to the skillet. Then add the chopped onions and cook them until they soften.
Once the onions soften, add the garlic and saute the onions for another minute. Now stir in the flour and cook the flour mixture until the flour is lightly golden and incorporated into the oil.
At this point, you can add the beef broth, balsamic vinegar, brown sugar, Worcestershire sauce, thyme, and rosemary to the skillet. Whisk it together to evenly combine it before you return the pork chops to the skillet.
Once the pork chops are back in the skillet, pour in the beer. Bring the mixture to a boil and let it boil for about 3 minutes. After 3 minutes, reduce the heat so the boil slows to a simmer and let the liquid cook down and thicken.
As the liquid reduces, flip the pork chops to coat them in the thick gravy. The pork chops are done when the gravy coats each side.
Tips and Tricks to Making Perfect Pan Seared Pork Chops
Turning pork chops into a delicious restaurant quality meal isn’t difficult. These tips and tricks will help you make knock your socks off seared pork chops in Guinness onion gravy each time that is anything but bland, boring and dry.
- Season the pork liberally with salt and pepper so it has flavor directly on it.
- Allow the pork to come to room temperature prior to searing it to help the chops cook evenly and stay moist.
- Make sure the pan is hot when you put the pork in.
- Don’t move the pork chops once they are in the pan prior to flipping them over. This helps create a lovely caramelized sear on the outside of the chops and will lock in moisture.
- Take your time when you reduce the sauce. The more it reduces, the more concentrated the flavor will be.
- Let the chops rest after you cook them to allow the juices to redistribute before you cut them.
What pairs well with pork chops?
I love serving these smothered pork chops with creamy mashed potatoes. The gravy just begs for potatoes.
I might round out the meal with a loaf of crusty bread, again for gravy reasons, and a nice salad or simple side of green beans.
Looking for other knock your socks off pork chop recipes? Try these!
These Guinness smothered pork chops are a hit in our house and are perfect for feeding the family or even for home date night. Make this recipe the next time you buy pork chops and prepare to be blown away by the Guinness onion gravy.
Looking for other delicious pork chop recipes? Try these:
- Instant Pot Pork Chops & Gravy
- Pork Marsala with Mushrooms & Shallots
- Herbed Pork Chops In Mushroom Gravy
If you’ve tried these PAN SEARED PORK CHOPS WITH GUINNESS BROWN ONION GRAVY, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pan Seared Pork Chops with Guinness Brown Onion Gravy
- 4 bone in pork chops
- 2 tablespoons Vegetable Oil
- 1 large white onion chopped
- Salt and Pepper to taste
- 1 tablespoon minced garlic
- 1/4 cup + 1 tbsp Flour
- 1 cup Beef Broth
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon of Balsamic Vinegar
- 1 tablespoon Brown Sugar
- 2 teaspoons Fresh Thyme
- 2 teaspoons Fresh Rosemary
- ¾ cup Guinness stout
- Start by seasoning your pork chops with salt and pepper and then coat them in flour.
- Heat up 1 tablespoon of vegetable oil in a skillet and lightly brown each pork chop on each side, roughly two minutes.
- Once you remove your pork chops add another tablespoon of oil to your skillet and throw in your onions. Cook until soft.
- Add in your garlic and cook for about 1 more minute.
- Add in your flour and mix until well combined.
- Add in your beef broth, balsamic vinegar, brown sugar, Worcestershire sauce, thyme, and rosemary.
- Add your pork chops to the skillet.
- Add you Guinness and bring to a boil, let boil for roughly 3 minutes.
- Reduce down to a simmer, flip pork chops until each side in covered in a thick gravy.