- 4 bone-in pork chops, just over 1-inch thick
- Salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil (EVOO), 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-dark German beer
- 1/2 cup stock
- Chopped parsley, for garnish
Season the chops liberally with salt and pepper. Heat the EVOO 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 10-12 minutes. Remove to a platter and cover with foil, reserve.
Add a drizzle more oil to the pan, add bacon and brown for 2-3 minutes. Stir in the onions and saute over medium heat with the bacon until soft, 6-7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer.
Cook until reduced by half, 1-2 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.