QUICK BAKED PORK CHOPS WITH SHERRY FLAVOUR
Created for RSC #15. An easy and very-quick-to-prepare main dish, as you'll see when your read through the recipe. EDITED Jan 2011 to add: I made this last night, after reading Elmotoo's review again. Decided to bake slowly at about 300 degF/150 deg C, for about 2 1/2 hrs. It was wonderful! Just keep a lid on, as the sauce tends to slowly cook away. Check now and then. The chops were very tender and the sauce was fantastic. Don't sub ingredients: I think the flavour balance works very well.
Provided by Zurie
Categories Very Low Carbs
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 or 275 deg F/ 150 deg Celsius (Changed to allow for long, slow baking as suggested by a reviewer below).
- In a bowl, whisk together the sherry, chicken stock, sugar, sour cream, mustard and salt.
- Heat a large skillet over fairly high heat, add a film of oil, heat the oil (to prevent the chops sticking to the skillet) and saute the chops, a couple minutes a side, until pale brown. If your skillet is too small you might have to do this in 2 batches.
- While chops are frying, prepare the fresh ginger and grate the lemon zest. Add both of this this to the bowl of sauce, plus the black pepper, and stir.
- Arrange the chops in one layer in an oven dish. Pour over the sauce, and bake about 2 - 2 1/2 hrs in the preheated oven. Note that the sauce will reduce during baking, although it will seem like a lot when it goes into the oven).
- If you like, snip over green/spring onions before serving. Serve with rice, a fresh green veggie like green beans, and a salad.
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