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Pan-Roasted Sherry Garlic & Herb Pork Chops

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, Bit@hes!"
Servings 4



  • 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, bit@h)
  • 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


  • Mix all marinade ingredients together and marinate the pork chops for an hour in the refrigerator, covered.
  • Remove pork chops from marinade and set aside. Keep marinade and make the sauce first. (next steps)
  • In a small sauce pot, add 1 tbsp olive oil and butter and let butter melt on medium heat.
  • Add the garlic cloves and saute for about 2 minutes.
  • Add flour and stir to form a roux.
  • 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.
  • Preheat oven to 350 degrees.
  • 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.
  • 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.
  • Taste the sauce and salt to taste. Serve the pork chops over the sauce.


S&M (Sides & More to serve with this dish)
Crispy Brussels Sprouts Salad
Two Cheese Scalloped Potatoes with Roasted Red Peppers
Marsala Parmesan Scalloped Potatoes
Garlic Horseradish Mashed Potatoes
WORDS OF bit@hdom
  • Pan-Roasting can be a great way to prepare thicker cuts of meat quickly.
Tried this recipe?Let us know how it was!

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