Skillet Pork Chops with a Sherry-Garlic Sauce

Ingredients, Chops

  • 4 shoulder or center-cut loin pork chops, about 1 inch thick, trimmed of excess fat
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup dry white wine
  • 1 teaspoon minced garlic
  • 1/2 cup chicken, beef or vegetable stock (or water), plus more if needed
  • Salt and pepper
  • 1 tablespoon freshly squeezed lemon juice
  • Chopped fresh parsley leaves for garnish

Ingredients, Sherry-Garlic Pan Sauce

  • 1/2 cup not-too-dry sherry (oloroso or amontillado)
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 1/4 cup minced fresh parsley
  • Juice of 1/2 lemon


  • Skillet


  1. Sprinkle the chops with salt and pepper.
  2. Put a large skillet over medium-high heat for 2-3 minutes.
  3. Add 2 tablespoons olvie oil; as soon as the first wisps of smoke rise fomr the oil, add the chops and turn the heat to high.
  4. Brown the chops on both sides, moving them around so they develop good color all over, no longer than 4 minutes total and preferably less.
  5. Reduce the heat to medium.
  6. Add 1/2 cup white wine and teaspoon minced garlic to cook, turning chops once or twice, until the wine is all but evaporated, about 3 minutes.
  7. Add 1/2 cup stock, turn the heat down to low, cover and cook for 10-15 minutes, turning the chops once or twice.
  8. When done, they will be firm to the touch, their juices will run just slightly pink, and, when you cut into them the color will be rosy at first glance but quickly turn pale.
  9. Transfer the chops to a platter.
  10. Add 1/2 cup sherry to pan and cook, scraping the bottom of the pan until the liquid is slightly reduced.
  11. Add 1 tablespoon olive oil and 1 tablespoon minced garlic and continue to cook until syrupy, about 5 minutes.
  12. Stir in 1/4 cup minced fresh parsley leaves and the juice of 1/2 lemon.
  13. Taste and adjust seasoning, pour over chops, garnish, and serve.

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