Real Recipes From Real Home Cooks ®

traditional pork with sherry

★★★★★ 1
a recipe by
Maggie May Schill
Jacksonville, FL

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.

★★★★★ 1
serves 2
prep time 5 Min
cook time 30 Min
method Pan Fry

Ingredients For traditional pork with sherry

  • 2
    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

How To Make traditional pork with sherry

  • 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.