Tuesday, April 28, 2015


yields four servings
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

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.

bacon recipe source: Rachael Ray, "It's All Gravy," 30 Minute Meals, Food Network

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