8 thick-cut pork chops
salt & pepper
Flour for dredging
1T butter
4T vegetable oil
4 onions, sliced
3 cloves garlic, chopped finely
1 cup Guiness
1 cup chicken stock
1T grainy mustard
1T choppped parsley
2t balsamic vinegar

Dredge pork chops in flour.
Preheat iron skillet with butter and oil over high heat.
Dredge onion slices in flour and brown along with garlic in skillet, when onions are brown, sear pork chops on both sides until brown.
Deglaze with Guiness, chicken stock.
Stir until thick.
Add mustard and balsamic vinegar and cook pork chops in pan with gravy and onions, in oven, until done.
Serve at once, sprinkle with parsley.
Slainte!