Guinness Glazed Pork Chops
By Sue Serves 6
Guinness gives these pork chops a wonderful molasses like flavor and keeps them moist.
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- 2 12-ounce bottles Guinness stout
- ⅓ cup honey
- 1 tablespoon fresh lemon juice
- ½ teaspoon hot sauce
- 1 × Salt
- 6 10-ounce b1 in pork chops
- 4 large carrots, cut into 2-by-1/2-inch sticks
- 1 × Extra-virgin olive oil, for brushing
- 1 × Freshly ground pepper
You may also need:
A Pot, Bowl, Kitchen Knife, Oven, Plate, Skillet, Spoon
In a skillet, bring the stout and honey to a boil. Simmer over moderate heat, skimming, until reduced to 1/2 cup, 25 minutes. Pour into a heatproof bowl and stir in the lemon juice, hot sauce and 1/2 teaspoon of salt; let cool to room temperature. In a shallow baking dish, pour half of the stout glaze over the pork chops and turn to coat thoroughly. Cover and refrigerate overnight, turning a few times. Reserve the remaining stout glaze. Preheat the broiler. Bring a saucepan of water to a boil. Add the carrots and boil until just tender, about 4 minutes; drain. Pour the reserved stout glaze into the saucepan and boil over high heat until thickened and reduced to 1/3 cup, about 2 minutes. Add the carrots and simmer until glazed, about 1 minute. Remove the pork from the marinade and arrange on a rimmed baking sheet. Brush the pork with olive oil and season with pepper. Broil about 4 inches from the heat until richly browned and just cooked through, about 4 minutes per side. Transfer the pork to plates and serve with the Guinness-glazed carrots.
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