Tom's Pork Chops in Beer

Tom worked in San Ramon for a few days at the beginning of November.  He stopped by to visit and prepared this melt-in-your-mouth pork chop dinner after a hard day at work.  A special flavor exists from searing the pork chops on the barbecue.

Ingredients:

4 thick-cut rib pork chops
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried dill
1 teaspoon dry mustard powder
1 tablespoon olive oil
1 large onion, thinly sliced
1 bottle porter or other dark beer
2-3 tablespoons Balsamic vinegar
1 tablespoon Dijon mustard
1/2 cup sour cream
Chopped fresh dill or chives (optional)

Prepare the grill to sear the 4 chops 4 minutes per side.

Season the chops generously with the salt, pepper, dill, and dry mustard.

Heat the oil in a heavy 12-inch skillet over high heat, and caramelize the thinly sliced onions.

Now the fire burns hot on the barbecue so sear the chops, approximately 4 minutes per side.

When they looked well seared remove to a plate.

Arrange the chops on top of the onions.

Pour in the beer and vinegar, cover, and cook at a simmer for about 30 minutes or until the meat is quite tender.  

Transfer the chops to a platter and keep warm.

Add the remaining mustard to the pan, and reduce the sauce to a syrupy consistency.  

Off the heat, stir in the sour cream, and pour the sauce over the chops. Garnish with optional dill or chives.