Pork Chops with Guinness Stout and Onion Gravy

Season pork with salt and pepper. Dredge in flour, shake off excess. Melt butter with 1 T. oil in heavy deep skillet over med-high heat. Add pork in batches and brown well, about 6 minutes per side. Transfer pork to plate, set aside. Dredge onions in flour, shake off excess. Heat remaining 1 T. oil in same skillet over med. heat. Add onions and garlic. Season with salt. Cover and cook 5 minutes stirring once. Uncover and cook 4 more minutes, stirring occasionally. Add 3/4 cup stout and 3/4 cup stock and bring to boil, scraping up any browned bits. Return pork to skillet. Spoon some of the onions over pork. Add enough additional stout to bring liquid halfway up sides of pork. Cover skillet with foil then cover with lid. Reduce heat and simmer 20 minutes. Turn pork over and cook until very tender, bout 25 minutes. Transfer pork and onions to platter using slotted spoon. Cover with foil.

Degrease pan juices, boil juices until thickened about 10 minutes. Whisk in 1 T. mustard. Add parsley and vinegar. Taste, adding more if needed.