Finish and serve: Return the pork chops to the slow cooker or nestle them directly into the pan of reduced sauce, spooning the stout glaze generously over the top so they’re well coated. Let them sit in the hot sauce for a couple of minutes to rewarm and soak up flavor. Serve the pork chops hot, topped with extra onions and plenty of the rich, dark stout reduction spooned over each portion.
Variations & Tips
For a slightly sweeter, more caramel-like glaze, swap the brown sugar for dark brown sugar or a mix of brown sugar and a tablespoon of molasses. If you prefer a bit of heat, whisk 1/4 to 1/2 teaspoon of crushed red pepper flakes into the stout mixture before cooking. Boneless pork chops can be used, but reduce the cooking time slightly (check for tenderness about an hour earlier on LOW or 30 minutes earlier on HIGH) to avoid drying them out. For a thicker, almost lacquered finish, reduce the sauce a few minutes longer, or whisk in a teaspoon of cold butter off the heat to give it extra sheen. You can also play with different stouts—oatmeal stout will be a bit softer and rounder, while an extra stout will give a more pronounced roasted bitterness. If you don’t want to open a full large bottle of stout, use a 12-ounce bottle and top off the difference with a splash of beef broth; the flavor will still be deep and complex. Leftovers reheat well: shred the pork into the remaining sauce and pile onto toasted rolls for an easy sandwich the next day.
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