Pork Chops with Beer and Bacon Gravy

(Courtesy of Rachel Ray)

Ingredients:
4 bone-in pork chops, just over 1-inch thick
Salt and freshly ground black pepper
1 Tbsp. extra-virgin olive oil, plus a drizzle
2 thick slices smoky bacon from deli counter, diced 1/4 inch
1 medium onion, diced 1/4 inch
1 rounded Tbsp. all-purpose flour
1 bottle amber to dark German beer
1/2 c. stock
Chopped parsley, for garnish

Directions:
Season the chops liberally with salt and pepper.  Heat the extra-virgin olive oil in a skillet over medium-high heat.  When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10-12 minutes.  Remove to a platter and cover with foil, reserve.

Add a drizzle more oil to the pan, add bacon and brown for 2-3 minutes.  Stir in the onions and saute over medium heat with the bacon until soft, 6-7 minutes.  Sprinkle in flour, stir for 1 minute, then add the beer.  Cook until reduced by half, 1-2 minutes more, then whisk in the stock.  Remove from the heat and season with pepper.  Pour the gravy over the chops, sprinkle with parsley and serve immediately.