Traditional Pork with Sherry

Maggie May Schill


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.

pinch tips: Flour, Eggs & Breading Techniques





5 Min


30 Min


Pan Fry


pork chops, bone-in
2 1/2 Tbsp
butter, divided
1/2 Tbsp
olive oil
3 Tbsp
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

Preheat oven to 350'F
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.
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.
Raise pan temperature to high heat.

Brown pork chops on both sides. That will be about 5 minutes per side.
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!
Once pork is cooked through to desired doneness remove pan from oven. Place pork chops on a wire rack to rest.
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.
Add garlic and onion to pan and saute for 3 minutes in the butter. Add thyme and lemon juice to the pan.
Add thyme to the pan along with the chicken broth and sherry wine. Mix well.
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