Wednesday, June 13, 2012
Pork Chops with Beer and Bacon Gravy
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 slices hickory smoked bacon, cut in 1/2-inch slices
1 medium onion, rough chopped
1 heaping tablespoon all-purpose flour
1 bottle German amber ale or beer
1/2 cup chicken broth
2 tablespoons flat leaf parsley, chopped
Re-heat the oven to 350 degrees F.
Pat the pork chops dry with a paper towel and generously season both sides with salt and pepper.
Heat a cast iron or heavy skillet with the extra-virgin olive oil over medium-high heat. When the oil begins to ripple, carefully place the chops in the skillet (depending on the size of your skillet, you may have to do this in batches) and cook about 6 minutes per side, turning once. Remove to a rack over a baking sheet. Once all of the pork chops are seared, place in the pre-heated oven for about 10 to 12 minutes, until thoroughly cooked.
Lower heat to medium and add a little drizzle of extra virgin olive oil to the same skillet then add the bacon and brown. Once the bacon is almost cooked, add the onions and saute over medium heat until the onions are soft, about 5 to 7 minutes. Leaving the onions and bacon in the skillet, sprinkle in the flour and stir for about 3 minutes to cook off and brown the flour a bit, then add the beer. Continue cooking 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.
Can't wait to have my leftovers for lunch!