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1
Season the chops with salt and pepper.
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2
Dredge them in flour, and shake off excess.
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3
Melt the butter with 1 tablespoon of the oil in heavy large deep skillet over medium-high heat.
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4
Add the meat in batches and brown well, about 6 minutes per side.
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5
Transfer the meat to a plate; set aside.
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6
Dredge the onions in flour, and shake off excess.
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7
Heat the remaining 1 tablespoon of oil in the same skillet over medium heat.
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8
Add the onions and garlic.
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9
Season with salt or salt substitute.
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10
Cover and cook for 5 minutes, stirring once.
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11
Uncover and cook for 4 more minutes, stirring occasionally.
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12
Add 2 fluid ounces of Guinness and 6 fluid ounces of stock and bring to a boil, scraping up any browned bits.
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13
Return the meat to the skillet.
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14
Spoon some of the onions over the meat.
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15
Add enough additional Guinness and stock to bring the liquid halfway up the sides of the meat.
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16
Cover the skillet with foil and then the lid.
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17
Reduce the heat and simmer for 20 minutes.
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18
Turn the chops over and cook until very tender, about 25 more minutes.
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19
Transfer the chops and onions to platter using a slotted spoon.
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20
Degrease the pan juices.
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21
Boil the juices until thickened slightly, about 10 minutes.
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22
Whisk in 1 tablespoon of mustard.
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23
Add the chopped parsley and 11/2 teaspoons of balsamic vinegar.
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24
Taste, adding more mustard or vinegar if desired.
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25
Pour the gravy over the chops.
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26
Garnish with parsley and serve.
