Guinness Glazed Pork or Lamb Chops
Grilled Guinness Glazed Pork or Lamb Chops for the win! While I don't drink Guinness beer, the beverage makes a delicious glaze. The glaze had a beautiful balance of sweet and a slight notes of molasses. We loved this served with Irish Colcannon (Mashed potatoes with cabbage, bacon and onion). This is a keeper glaze that can be made up to three days ahead of time.
Servings 4
Ingredients
- 2 cups Guinness stout 16-ounces
- 1/2 cup light brown sugar packed
- 1 1/2 tablespoons coriander seeds crushed
- 1/2 teaspoon black peppercorns crushed
- 4 bone-in pork chops medium thickness Note: 16 Rib lamb chops can be used for this recipe, too
Instructions
- Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes.
- Strain through a fine-mesh sieve into a bowl and discard solids.
- Preheat broiler.
- Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan.
- Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. Note: I use a meat thermometer to check for doneness-- Lamb about 140°F and Pork about 145-150°F.
- Transfer chops to a platter and drizzle with reserved glaze.
Notes
Recipe source: Adapted from Epicurious (Gourmet Live 2011)