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
1/4t salt
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!
