Pork Chops In An Herb & Sherry Cream Sauce
- Servings: 4
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
|4||Pork Chops, 1” thick, bone-in|
|Salt & Pepper|
|2 Tbsp||Shallots, or a mild onion|
|¼ cup||Dry Sherry|
|1 cup||Heavy Cream|
|1 Tbsp||Dijon Mustard|
|Optional: Sprigs of Fresh Herbs, as a garnish|
1. Take the pork chops from the refrigerator at least 30 minutes before cooking. Pat dry and season with salt and pepper.
2. Heat 1 tablespoon of the butter in a heavy frying pan on medium heat. Add the pork chops and cook until both sides are nicely browned (about 3 minutes per side). Remove chops from the pan and cover them to keep them warm.
3. Add to the frying pan the remaining butter and the shallots. Saute until the shallots are soft, about 1 minute. Remove pan from heat and carefully add the sherry to deglaze the pan.
4. Return the frying pan to the heat and add the cream, mustard and the herbs. Bring the sauce to a boil, stirring frequently. Then reduce heat to low, add the pork chops and any accumulated juices, and simmer for 2-3 minutes. Turn the chops and simmer another 2-3 minutes. Taste the sauce and add salt and pepper as needed.
5. Place the pork chops on a serving platter, pour the sauce over the chops and garnish with fresh herbs. Serve immediately.
This is equally as good with pan seared steak or chicken. Any type of common herbs work in this recipe. For me it depends what I have fresh. But dried herbs are good too.