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Pan-Roasted Sherry Garlic & Herb Pork Chops

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Pan-Roasted Sherry Garlic & Herb Pork Chops
Pan Roasted Pork Chops in an amazing sherry wine, garlic and herb sauce. File this one under: "Hell's to the Yeah, [email protected]!"
Pan-Roasted Sherry Garlic & Herb Pork Chops
Pan Roasted Pork Chops in an amazing sherry wine, garlic and herb sauce. File this one under: "Hell's to the Yeah, [email protected]!"
  • 1
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
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Ingredients
  • Marinade
  • 1 cup Sherry wine
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp Spank It Kopita Grecian Blend or create a blend of an equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • 1 tsp spicy paprika can use sweet if you don't have spicy
  • 1 tsp garlic powder
  • 1 tsp oregano (yes, more than what you already put in the blend above, [email protected])
  • 1/2 tsp salt
  • 1 pinch white pepper can use ground black pepper as well
  • 4 pork chops
  • Sauce & Pan Roasting Ingredients
  • olive oil
  • 1 tbsp butter
  • 3 cloves garlic diced fine
  • 1 tbsp flour
  • 1 cup chicken broth
Servings:
Ingredients
  • Marinade
  • 1 cup Sherry wine
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp Spank It Kopita Grecian Blend or create a blend of an equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • 1 tsp spicy paprika can use sweet if you don't have spicy
  • 1 tsp garlic powder
  • 1 tsp oregano (yes, more than what you already put in the blend above, [email protected])
  • 1/2 tsp salt
  • 1 pinch white pepper can use ground black pepper as well
  • 4 pork chops
  • Sauce & Pan Roasting Ingredients
  • olive oil
  • 1 tbsp butter
  • 3 cloves garlic diced fine
  • 1 tbsp flour
  • 1 cup chicken broth
Servings:
Instructions
  1. Mix all marinade ingredients together and marinate the pork chops for an hour in the refrigerator, covered.
  2. Remove pork chops from marinade and set aside. Keep marinade and make the sauce first. (next steps)
  3. In a small sauce pot, add 1 tbsp olive oil and butter and let butter melt on medium heat.
  4. Add the garlic cloves and saute for about 2 minutes.
  5. Add flour and stir to form a roux.
  6. Add marinade and chicken broth and stir. Raise heat to medium high and bring the liquid to a slow boil. Cover and lower heat to medium low and let simmer while you make the pork chops.
  7. Preheat oven to 350 degrees.
  8. Place two tablespoons of olive oil in a large, oven safe skillet and heat on medium high heat until hot (test to make sure it is thoroughly heated by placing a corner of the chop into the oil. If it sizzles immediately, then it is hot enough). Place the pork into the pan for about 2 minutes per side.
  9. Then place pan with meat directly into the oven for 3-8 minutes depending on thickness. If chops are thin, 3 minutes, if they are 1 inch thick, 5 minutes, and over 1 inch thick should be roasted for 7-8 minutes.
  10. Taste the sauce and salt to taste. Serve the pork chops over the sauce.
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