We bought our traditional case of Guinness this week to celebrate St. Patty’s Day--there’s nothing like that creamy, delicious, dark stout to sip during the last days of winter. I found a recipe for Guinness-Glazed Lamb Chops and thought I’d give it a try. Only tweaked it a bit to use ground spices instead of whole (no straining needed that way) and a different sort of meat. The end result is a sweet-and-salty, spiced, robust sauce that pairs well with savory pork chops, and would go well with chicken in my opinion. Word of warning: Don’t boil the glaze too long, or you’ll end up with caramel…not a terrible thing in of itself, but much harder to apply to pork chops!
Yields about 1 1/2 cups of glaze
1 pub can of Guinness (16 oz)
1t ground coriander
1t ground black pepper
1/2c dark brown sugar
Meat of choice (I used 5 center-cut bone-in pork chops)
1. Combine all ingredients (except meat) in a small non-stick pot (you will want non-stick if you make caramel by accident…).
2. Place chops on a greased foiled baking sheet. Drizzle a bit of the sauce on each piece. Cook at 350 degrees F for about 30 minutes. Flip after 15 minutes. Meat is done when internal temperature is 160 degrees F.
3. Cook glaze on high heat, stirring often, until the sauce starts to thicken. This should take less than 10 minutes. Be aware that the mixture will thicken up as it cools also.
4. Serve each chop with a scoop of the glaze. Slainte!