Pork with Beer and Bacon Gravy

Courtesy of Rachel Ray!  Really, when is bacon NOT good in a dish??  You'll definitely want to serve this pork with rice or mashed potatoes to soak up the delicious beer bacon gravy!

Ingredients

• 4 boneless pork chops
• Salt and freshly ground black pepper
• 1 tablespoon 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 tablespoon all-purpose flour
• 1 bottle amber to dark German beer
• 1/2 cup stock

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 4 to 5 minutes. Remove to a platter and cover with foil, reserve.

Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon (or save to sprinkle on top for garnish!) until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Add pork to gravy and continue to cook for 3 or 4 minutes and season with pepper. Pour the gravy over the chops and serve immediately.