Sherry Garlic Pork Chops
By
Maureen Herrell
@bluellies
1
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.
Also, make sure you use thick chops--I buy a whole tenderloin and have them cut 3/4-1 inch thick.
Ingredients
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4pork chops, double-thick
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2 Tbspolive oil
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3/4 Tbspgarlic, minced (i used jarred)
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1/2 cwhite wine, dry
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1/2 ccooking sherry
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3/4 Tbspgarlic, minced (i used jarred)
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1 Tbspbutter, unsalted (olive oil will do in a pinch)
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·salt and pepper
How to Make Sherry Garlic Pork Chops
- 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.
- 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.
- 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.
- 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.
