A hearty and flavorful dish featuring tender pork chops simmered in a rich stout-infused onion gravy.
Season the pork chops with salt and pepper on both sides.
Letting the pork chops sit with the seasoning for a few minutes enhances the flavor.
Dredge the pork chops in flour, shaking off any excess.
Ensure an even coating of flour for a nice crust when searing.
Heat the butter in a large skillet over medium-high heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the pork chops to the skillet and sear until golden brown on both sides, about 4 minutes per side.
Avoid overcrowding the skillet to ensure even browning.
Remove the pork chops from the skillet and set aside.
Keep the pork chops warm by covering them with foil.
Add the onions and garlic to the skillet and sauté until softened, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Pour in the stout beer and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Deglazing the pan adds depth to the gravy.
Return the pork chops to the skillet and spoon some of the onion mixture over them.
This step ensures the pork absorbs the flavors of the gravy.
Cover the skillet and reduce the heat to low. Simmer until the pork chops are tender, about 20 minutes.
Check occasionally to ensure the liquid doesn't evaporate completely.
Stir in the mustard and parsley into the sauce and adjust seasoning as needed.
Adding the mustard at the end preserves its tangy flavor.
Serve the pork chops topped with the onion gravy and garnish with additional parsley.
Serve with mashed potatoes or crusty bread to soak up the gravy.
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