For this recipe, you can substitute brandy or whiskey for the sherry — or, if you don’t want to cook with alcohol at all, use chicken stock or apple juice instead. For a simple creamy sauce, add 150ml cream to the pan after deglazing and simmer until thickened.
Serves 4
Ingredients:
- Knob of butter
- 4 pork chops
- 120ml sherry, plus more for deglazing
- 2 sprigs fresh rosemary, finely chopped
- 2 garlic cloves, crushed
- Salt and black pepper
To serve:
- Green beans
- Roast potatoes
Instructions:
- Heat a large pan over a medium-high heat. Melt the butter and brown the pork chops for two minutes per side.
- Reduce the heat to medium and add the sherry, rosemary, garlic and some seasoning.
- Allow to come to a simmer. Cook the pork chops for 10-15 minutes (depending on their thickness), flipping once, until cooked throughout.
- Transfer the chops to a plate, tent loosely with tin foil and allow to rest for 8-10 minutes.
- Turn the heat to high and deglaze the pan by pouring 1-2 tablespoons of sherry in and using a wooden spoon to scrape any sticky bits from the bottom of the pan. Add some salt and black pepper and simmer for 40-50 seconds until thickened. Pour this sauce over the chops and serve immediately.
Per Serving 254kcals, 8.7g fat (4.2g saturated), 4.2g carbs, 0g sugars, 28.9g protein, 2.2g fibre, 0.132g sodium
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