Pork Chops With Sherry Vinegar Sauce
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
46
Spice
60
Sweetness
38
Sourness
43
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
1
Salt1 tbsp
Peanut Oil7 tbsps
Sherry Wine Vinegar3 tbsps
Sherry1 tbsp
Barbecue Sauce1.5 tbsps
Dijon Mustard1 tsp
Chives (minced)Directions:
1
Preheat the oven to 425 degrees F
2
Pat the pork chops dry with paper towels and season on both sides with salt and pepper
3
Place a heavy saute pan over high heat
4
When the pan is hot, add the oil and 1 tablespoon butter to the pan and swirl to coat the pan evenly
5
Add the pork chop to the pan and sear for 2 to 3 minutes on the first side
6
The chops will turn golden brown as the natural sugars in the pork caramelize and create a nice crust
7
Turn the chops and sear on the second side for 1 minute
8
Transfer to the oven and cook to desired doneness
9
It should take about 10 to 12 minutes in the oven for the pork to be just cooked through and juicy
10
Remove the pork from the oven and place the pork chops on a plate to rest while you make the sauce
11
Loosely cover with foil
12
Remove the excess fat from the pan and return the pan to the burner
13
Turn the heat to medium high
14
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
15
Add the veal stock and barbecue sauce and bring to a boil
16
Reduce the heat to a simmer and reduce until slightly thickened, about 4 minutes
17
Whisk in the Dijon mustard and the remaining 1 tablespoon butter and whisk to combine
18
Garnish with chopped tomatoes and minced chives
19
Serve the pork with the sauce