Traditional Pork with Sherry

Maggie May Schill

By
@NakedMaggie

I shop according to what is on sale. Meaning, I plan my weekly menu according to what is on sale. Meaning, I plan my cooking experiments according to what is on sale usually. (or whatever the heck my husband drags home with him.) I support thriftiness, especially considering I'm still in college, just bought a new house, and a new car. You got to save money where ever you can.

On sale at the market last week was pork chops and sherry cooking wine. I hadn't made this dish in like two years, but the sales items really lent itself this time.


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Comments:

Serves:

2

Prep:

5 Min

Cook:

30 Min

Method:

Pan Fry

Ingredients

2
pork chops, bone-in
2 1/2 Tbsp
butter, divided
1/2 Tbsp
olive oil
3 Tbsp
flour
1/3 c
chicken broth
2 clove
garlic, minced
1/4 c
yellow onion, diced
1/2 c
cooking sherry, dry
1/2 Tbsp
lemon juice
1/2 Tbsp
thyme, dried
salt and pepper to taste

Directions Step-By-Step

1
Preheat oven to 350'F
2
Heat a large oven safe frying pan over medium high heat.

While the pan is heating: Salt and pepper pork chops on both sides liberally and dredge them in the flour on both sides.

Reserve the excess flour.
3
Once pan is heated add olive oil and 1/2 table spoon of butter. Melt it down and bring it up to heat with the pan.

Side note: adding oil to butter when you are cooking allows you to bring butter up to a higher temperature without it burning. Basically it increases its smoking temperature up to almost the temperature of olive oil.
4
Raise pan temperature to high heat.

Brown pork chops on both sides. That will be about 5 minutes per side.
5
Move frying pan to the preheated oven. Pork chops that are about 3/4 of an inch thick will take about 10 minutes to reach medium. Adjust cooking time for the thickness of your pork chops and your preference of doneness.

Side note: Contrary to popular belief you don't have to cook pork until it is shoe leather. It is safe to eat pork with a little pink in it. Not red I mind you, that would be raw. But a slight touch of pink is a highly desirable temperature. I prefer it medium however: mostly white all the way through, with just a faint touch of color. Juices should always run clear however!
6
Once pork is cooked through to desired doneness remove pan from oven. Place pork chops on a wire rack to rest.
7
Put the pan back over medium heat and deglaze the pan with 2 tablespoons of butter and 1/2 tablespoon of the flour you reserved from the dredging. Scrape the bottom of the pan to mix all the yummy brown bits up into the butter.
8
Add garlic and onion to pan and saute for 3 minutes in the butter. Add thyme and lemon juice to the pan.
9
Add thyme to the pan along with the chicken broth and sherry wine. Mix well.
10
Cook the sauce down to about the thickness of a gravy.
Salt and pepper to taste.
Serve sauce over pork chops.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: French
Other Tag: Quick & Easy