Pork Chops

I have never understood why anyone would ever want to eat a pork chop.  I always hated them as a child and have avoided them ever since.  I know people talk about how great they can be, but I have remained skeptical.  I bit the bullet this evening and finally tried to cook one myself.  I still don't get it, but my husband enjoyed it quite a bit.  I pretty much followed Rachael Ray's recipe, however, I made caramelized onions to go on top and used Red's Apple Ale instead of a dark beer.  A buddy of mine suggested it because apple goes well with pork.  I thank you, Pete, for the suggestion, as Tyler thought it was delicious. I also did not wait 6-7 minutes for the onions to soften as they softened within 3 minutes.  I was also concerned that the pork chop would get cold, since you set it aside while making the gravy.  I steamed some green beans to go along with the chop and seasoned with garlic salt and black pepper.  I only cooked one pork chop, but I cut the rest of the recipe in half and will use the remaining gravy for tomorrow's pork chop.  I plan to prepare it slightly differently.  Maybe I will make another entry for that one.  Anyway, here is the recipe:

 Ingredients
4 bone-in pork chops, just over 1-inch thick
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
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 to 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 to 3 minutes. Stir in the onions and saute over medium heat with the bacon 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. Remove from the heat and season with pepper. Pour the gravy over the chops, sprinkle with parsley and serve immediately.