Best Michaels Brined And Spiced Chicken Cooked In Butter With Sherry Vinegar Sauce Recipes

Pork Chops with Sherry Vinegar Sauce image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 (1 1/2-inch thick) center cut pork chops
Salt and freshly ground black pepper
1 tablespoon peanut oil
1 tablespoon unsalted butter, plus 1 tablespoon
7 tablespoons sherry wine vinegar
3 tablespoons sherry
1 cup brown veal stock
1 tablespoon barbecue sauce
1 1/2 tablespoons Dijon mustard
2 tablespoons peeled, seeded, and chopped tomatoes
1 teaspoon minced chives

Steps:

Preheat the oven to 425 degrees F.
Pat the pork chops dry with paper towels and season on both sides with salt and pepper. Place a heavy saute pan over high heat. When the pan is hot, add the oil and 1 tablespoon butter to the pan and swirl to coat the pan evenly. Add the pork chop to the pan and sear for 2 to 3 minutes on the first side. The chops will turn golden brown as the natural sugars in the pork caramelize and create a nice crust. Turn the chops and sear on the second side for 1 minute. Transfer to the oven and cook to desired doneness. It should take about 10 to 12 minutes in the oven for the pork to be just cooked through and juicy.
Remove the pork from the oven and place the pork chops on a plate to rest while you make the sauce. Loosely cover with foil. Remove the excess fat from the pan and return the pan to the burner. Turn the heat to medium high. Carefully deglaze the pan with the sherry vinegar and sherry and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the veal stock and barbecue sauce and bring to a boil. Reduce the heat to a simmer and reduce until slightly thickened, about 4 minutes. Whisk in the Dijon mustard and the remaining 1 tablespoon butter and whisk to combine. Garnish with chopped tomatoes and minced chives.
Serve the pork with the sauce.

Pork Chops with Cabbage and Sherry Vinegar Sauce image

Provided by Food Network

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 12

2 center-cut pork chops, 1-inch thick
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon mild-flavored oil, such as almond or safflower
7 tablespoons balsamic vinegar
3 tablespoons sherry
1 cup brown veal stock
4 slices bacon, cut into 1/4 inch slices
6 ounces cabbage, cut into julienne
1 teaspoon Dijon mustard
2 tablespoons peeled, seeded and chopped tomatoes
1 teaspoon minced chives

Steps:

Season both sides of pork chops with salt and pepper.
Heat a heavy saute pan and add 1 tablespoon of butter and the oil. Over medium heat, saute the chops for 5 minutes on each side, or until slightly pink on the inside.
Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 tablespoons of the vinegar and the sherry. Add the veal stock and, over moderate heat, reduce until slightly thickened. Reserve.
Saute the bacon until crisp. Spoon off all but 2 tablespoons of the bacon fat and deglaze the pan with the remaining 4 tablespoons of sherry wine vinegar. Add the cabbage and stir, over high heat, until heated through. Season, to taste, with salt and pepper.
Heat the sauce and whisk in the Dijon mustard and remaining 1 tablespoon butter.
Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and nappe each chop with the sauce. Garnish with chopped tomatoes and sprinkle with chives.