Pork Chops with Beer and Bacon Gravy (Rachael Ray)

By Venzie

Ingredients

• For 2 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
• 2 bone in pork chops,about 1 inch thick
• 1/2 tablespoon or (3/4 teaspoon) extra-virgin olive oil
• 1 thick slice smoky bacon from deli counter
• 1/2 medium onion, diced
• 1/2 rounded tablespoon all-purpose flour or (3/4 teaspoon)
• 1/2 bottle amber to dark German beer
• 1/4 cup stock
• chopped parsley, for garnish

Preparation

Step 1

Prep 5 min Inactive Prep-- Cook 25 min Total:30 min

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.