SHERRY GARLIC PORK CHOPS

Sherry Garlic Pork Chops image

Provided by Maureen Herrell

Time 35m

Number Of Ingredients 8

4 pork chops, double-thick
2 Tbsp olive oil
3/4 Tbsp garlic, minced (i used jarred)
1/2 c white wine, dry
1/2 c cooking sherry
3/4 Tbsp garlic, minced (i used jarred)
1 Tbsp butter, unsalted (olive oil will do in a pinch)
salt and pepper

Steps:

1. 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.
2. 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.
3. 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.
4. 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.