Pork Chops with Beer and Bacon Gravy

I saw Rachael Ray make these chops yesterday on 30 Minute Meals.  They looked great.  One thing I’m going to do when I make this is to actually thicken the gravy more.  I’ll use 2 Tbsp versus the 1 she calls for below before cooking the bacon and then use a slurry as needed at the end to get the gravy to the consistency I know my family prefers. 

The other change I’m planning is to use peppered bacon to give this recipe a little more of a kick.

Recipe courtesy Rachael Ray

Prep Time:

5 min

Inactive Prep Time:

–

Cook Time:

25 min

Level:

Easy

Serves:

4 servings

Ingredients

• 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

Directions

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 sauté 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.

Printed from FoodNetwork.com on Sun Jan 24 2010

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