Sherry Garlic Pork Chops

Maureen Herrell

By
@bluellies

This is the other recipe based from a recipe in Mark Bittman's, "How to Cook Everything" that I use regularly. I've omitted the juice from one lemon and 1/4C parsley as we prefer the taste without it. I've also tweaked the garlic, we're huge fans. A fave in our household.

Also, make sure you use thick chops--I buy a whole tenderloin and have them cut 3/4-1 inch thick.


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Serves:

4

Prep:

5 Min

Cook:

30 Min

Method:

Saute

Ingredients

4
pork chops, double-thick
2 Tbsp
olive oil
3/4 Tbsp
garlic, minced (i used jarred)
1/2 c
white wine, dry
1/2 c
cooking sherry
3/4 Tbsp
garlic, minced (i used jarred)
1 Tbsp
butter, unsalted (olive oil will do in a pinch)
salt and pepper

Directions Step-By-Step

1
Heat a skillet that you have a lid for on med-high for 2-3 minutes, add the olive oil. When you see the first bit of smoke put the chops in and turn the heat to high. Brown chops on both sides, no more than 2 min per side. Moving them in the pan helps to brown them better, I was busy making our side and didn't bounce them around enough.
2
Add garlic and wine, reduce heat to medium. Cook until wine is almost gone, turning once, another few minutes. Add stock, cover, and cook (turning a couple of times )on low for 10-15 minutes.
3
I cook my chops as he describes--when I cut into them they are slighly pink but turn pale quickly. If you prefer them more done cook to your liking; either way remove chops when done and set aside.
4
Add sherry, scrape bottom of pan to deglaze, and cook on medium for a minute or so until slightly reduced. Add butter (or oil) and garlic and cook, on med-high, until syrupy. Pour some of the sauce over chops, pour the rest in a gravy boat. My eldest pours the sauce over the potatoes and will sometimes dip her green beans in it as well.

About this Recipe

Course/Dish: Pork, Steaks and Chops
Main Ingredient: Pork
Regional Style: American
Hashtags: #Garlic, #chops