Pan-Seared Pork Chops with Guinness

• 4 bone-in pork loin chops
• salt and freshly ground pepper
• ¼ C all purpose wheat flour
• 2 T safflower oil
• 1 shallot, finely minced
• 2 garlic cloves, finely minced
• ½ C Guinness
• ½ C chicken stock
• 1 t coarse-grained mustard
• 1 T chopped fresh parsley
• 1 t balsamic vinegar
• 1 T unsalted butter

Directions
Season pork with salt and pepper. Dredge with flour and shake off excess. Heat safflower oil in large cast-iron pan (or other heavy deep skillet) over medium heat.
Sear and brown well, 4-5 minutes per side. Add shallot and garlic. Cook 2-3 minutes until softened. Add Guinness and stock and bring to a boil, scraping up any browned bits. (Think of something to do with the remainder of the Guinness!) Cover skillet with lid. Reduce heat to low and simmer 10 minutes (or until chops reach an internal temperature of 160° Fahrenheit). If the liquid starts to dry out, add a little water. Whisk in mustard, parsley and balsamic vinegar. Whisk in butter to finish and check for seasoning. Serve with boiled potatoes, a tossed salad and a crusty loaf of bread.