traditional pork with sherry

How To Make traditional pork with sherry

• 1

  Preheat oven to 350'F
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  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.
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  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.
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  4

  Raise pan temperature to high heat. Brown pork chops on both sides. That will be about 5 minutes per side.
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  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.
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  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.
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  8

  Add garlic and onion to pan and saute for 3 minutes in the butter. Add thyme and lemon juice to the pan.
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  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.
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