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Pork Chops with Guinness Stout and Onion Gravy

8 1-inch thick pork blade chops or sirloin chops
salt and freshly ground pepper
All purpose flour
1 tablespoon unsalted butter
2 tablespoons vegetable oil
3 large onions, thinly sliced
3 large garlic cloves, minced
1 cup (about) Guinness stout or other dark beer
1 cup (about) chicken stock
1 tablespoon (or more) coarse-grained mustard
1 tablespoon chopped fresh parsley
1 1/2 teaspoons (or more) balsamic vinegar

Season pork with salt and pepper. Dredge in flour, shake off
excess. Melt butter with 1 tablespoon oil in heavy large deep
skillet over medium-high heat. Add pork in batches and brown well,
about 6 minutes per side. Transfer pork to plate. Set aside.

Dredge onions in flour; shake off excess. Heat remaining 1 tablespoon
oil in same skillet over medium heat. Add onions and garlic.
Season with salt. Cover and cook 5 minutes, stirring once. Uncover
and cook 4 more minutes, stirring occasionally. Add 1/4 cup stout
and 3/4 cup stock and bring to a boil, scraping up any browned
bits. Return pork to skillet. Spoon some of onions over pork.
Add enough additional stout and stock to bring liquid halfway up
sides of pork. Cover skillet with foil, then lid. Reduce heat
and simmer 20 minutes. Turn pork over and cook until very tender,
about 25 more minutes. Transfer pork and onions to platter using
slotted spoon.

Degrease pan juices. Boil juices until thickend slightly, about
10 minutes. Whisk in 1 tablespoon mustard. Add chopped parsley
and 1 1/2 teaspoons balsamic vinegar. Taste, adding more mustard
or vinegar if desired. Pour gravy over pork. Garnish with parsley
and serve.

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