Guinness Glazed Pork Chops Recipes

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GUINNESS GLAZED PORK CHOPS



Guinness Glazed Pork Chops image

Make and share this Guinness Glazed Pork Chops recipe from Food.com.

Provided by Veghead

Categories     Pork

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless pork loin steaks, cut 1-1/4 inches thick (about 1-3/4 pounds total)
1 (12 ounce) bottle stout beer
1/2 onion, chopped
1/4 cup honey mustard
3 garlic cloves, minced
1 teaspoon caraway seed
salt and pepper

Steps:

  • Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For the marinade, stir together the stout, onion, honey mustard, garlic, and caraway seed; pour over chops. Close bag. Marinate chops in the refrigerator for at least 6 hours or up to 24 hours, turning the bag occasionally.
  • Remove chops; pour marinade into a small saucepan and bring to boiling. Reduce heat; simmer, uncovered, about 15 minutes or until marinade is reduced by about half. Sprinkle chops with salt and pepper. Arrange preheated coals around a drip pan in a grill with a cover. Test for medium heat above the pan. (Hold your hand, palm side down, in the same place where the chops will cook. count ?one thousand one, one thousand two,? etc. Being able to keep your hand there for a count of four is equal to medium.) Place chops on grill rack directly over drip pan. Cover and grill for 30 to 35 minutes or until the juices run clear, brushing chops frequently with marinade during the last 10 minutes of grilling. Discard any remaining marinade. Makes 4 servings.
  • To broil: Prepare marinade and chops as directed, except place chops on the unheated rack of a broiler pan. Broil with surface of chops 3 to 4 inches from the heat for 18 to 22 minutes or until juices run clear, turning once and brushing frequently with marinade the last 10 minutes of broiling. Discard any remaining marinade.

Nutrition Facts : Calories 78.2, Fat 1.6, SaturatedFat 0.1, Sodium 139.4, Carbohydrate 9.7, Fiber 0.6, Sugar 3.4, Protein 0.9

WORLD'S BEST HONEY GARLIC PORK CHOPS



World's Best Honey Garlic Pork Chops image

A quick and simple grilled pork chop that everyone will love featuring a simple and easy glaze.

Provided by John Chandler

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 25m

Yield 6

Number Of Ingredients 5

½ cup ketchup
2 ⅔ tablespoons honey
2 tablespoons low-sodium soy sauce
2 cloves garlic, crushed
6 (4 ounce) (1-inch thick) pork chops

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
  • Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 208.4 calories, Carbohydrate 13.5 g, Cholesterol 65 mg, Fat 5.6 g, Fiber 0.1 g, Protein 25.6 g, SaturatedFat 1.9 g, Sodium 441.1 mg, Sugar 12.3 g

GUINNESS PORK CHOPS IN GRAVY



Guinness Pork Chops in Gravy image

Make and share this Guinness Pork Chops in Gravy recipe from Food.com.

Provided by Millereg

Categories     Pork

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

8 pork chops (1 inch thick)
salt & freshly ground black pepper
all-purpose flour
1 tablespoon unsalted butter
2 tablespoons vegetable oil
3 large onions, thinly sliced
3 garlic cloves, minced
8 fluid ounces Guinness stout (about) or 8 fluid ounces full-bodied dark beer (about)
8 fluid ounces chicken stock (about)
1 tablespoon coarse grain mustard (or more)
1 tablespoon chopped fresh parsley
1 1/2 teaspoons balsamic vinegar (or more)

Steps:

  • Season the pork with salt and pepper.
  • Dredge them in flour and shake off excess.
  • Melt the butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.
  • Add the pork in batches and brown well, about 6 minutes per side.
  • Transfer the pork to plate and set aside.
  • Dredge the onions in flour; shake off excess.
  • Heat the remaining 1 tablespoon of oil in the same skillet over medium heat.
  • Add the onions and garlic.
  • Season with salt.
  • Cover and cook for 5 minutes, stirring once.
  • Uncover and cook for 4 more minutes, stirring occasionally.
  • Add 2 fluid ounces of Guinness 6 fluid ounces of the stock and bring to a boil, scraping up any browned bits.
  • Return the pork to the skillet.
  • Spoon some of the onions over the pork.
  • Add enough additional Guinness and stock to bring liquid halfway up sides of pork.
  • Cover the skillet with foil, and then the lid.
  • Reduce the heat and simmer for 20 minutes.
  • Turn the pork over and cook until very tender, about 25 more minutes.
  • Transfer the pork and onions to a platter using a slotted spoon.
  • Degrease the pan juices.
  • Boil the juices until thickened slightly, about 10 minutes.
  • Whisk in 1 tablespoon of mustard.
  • Add chopped parsley and 1½ teaspoons of balsamic vinegar.
  • Taste and add more mustard or vinegar if desired.
  • Pour the gravy over the pork.
  • Garnish with parsley and serve.

GUINNESS & HONEY GLAZED PORK LOIN



Guinness & Honey Glazed Pork Loin image

In his Las Vegas restaurant, The Nine Fine Englishmen, Kevin Dundon serves this Guinness glaze in a dish mixed with olive oil for dipping bread into instead of butter. Pork loin cooked with this glaze sounded just too delicious not to share. I found this recipe in the March 2005 issue of the BBC Good Food magazine. It is part of Irish cook Kevin Dundon's suggested St Patrick's Day dinner menu. He serves this pork loin with colcannon and cabbage. As he says "I love buttered cabbage with this pork. Simply heat a knob of butter and cook the remaining finely shredded cabbage (the other half of the Savoy cabbage used in his colcannon recipe) for 5 minutes, so it's still just a little crunchy." I have already posted his side dish colcannon - Colcannon recipe #123663 - and his prepare-ahead starter - Smoked Wild Irish Salmon With Chive Pancakes recipe #123667. The preparation and cooking times provided below are my guesstimates. Kevin says that this dish will be "ready in 2 hours". Please mention your experience of cooking times if reviewing the recipe. I'll also post his dessert for this St Patrick's Day menu: Sheridan's Cream Sticky Pudding. All the dishes in this menu sound like any-time-of-year dishes to me! I certainly shan't be waiting until 17 March 2006 before making any of them!

Provided by bluemoon downunder

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6

300 ml Guinness stout
100 ml clear honey
250 g light muscovado sugar
2 kg boneless pork loin, skinless, ask your butcher for the thick end
champagne or water
3 sprigs flat leaf parsley

Steps:

  • THE GLAZE: Put the Guinness, honey and sugar into a pan, and reduce by almost half to form a sweet, syrupy glaze, then allow to cool.
  • Heat the oven to 200ºC/fan 180ºC/gas 6.
  • Season the pork with pepper and salt, if you want, place on a baking tray, and roast for 20 minutes. Then turn the heat down to 160ºC/fan 140ºC/gas 3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tablespoons), cook for a further 40-50 minutes, brushing and basting the pork as it cooks until it's beautifully caramelised and glazed.
  • Remove the pork from the roasting tray and leave to rest.
  • Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water. Place the pan on the heat and bring everything to the boil. Simmer for a few minutes until you have a thick gravy.
  • Carve the pork into thin slices and place on top of the colconnan (see Colconnan recipe #123663). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.
  • My Notes: I really don't think you could get any clearer instructions than Kevin Dundon's. Yet the recipe is far from prescriptive. And I just love his catering for varied tastes in his "Season the pork with pepper and salt, if you want" instruction! And the option of using "wine, Champagne or water". I'll be looking closely at any more of his recipes I come across.

Nutrition Facts : Calories 1154, Fat 41.9, SaturatedFat 14.5, Cholesterol 210, Sodium 204, Carbohydrate 82.2, Fiber 0.1, Sugar 60, Protein 68.8

GUINNESS GLAZED PORK CHOPS RECIPE - (4.3/5)



Guinness Glazed Pork Chops Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 6

2 cups (16-ounces) Guinness stout
1/2 cup light brown sugar, packed
1 1/2 tablespoons coriander seeds, crushed
1/2 teaspoon black peppercorns, crushed
4 bone-in pork chops, medium thickness
Note: 16 Rib lamb chops can be used for this recipe, too

Steps:

  • Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes. Strain through a fine-mesh sieve into a bowl and discard solids. Preheat broiler. Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan. Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. Note: I use a meat thermometer to check for doneness-- Lamb about 140°F and Pork about 145-150°F. Transfer chops to a platter and drizzle with reserved glaze.

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