| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 (1 1/2-inch thick) center cut pork chops
- Salt and freshly ground black pepper
- 1 tablespoon peanut oil
- 1 tablespoon unsalted butter, plus 1 tablespoon
- 7 tablespoons sherry wine vinegar
- 3 tablespoons sherry
- 1 cup brown veal stock
- 1 tablespoon barbecue sauce
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons peeled, seeded, and chopped tomatoes
- 1 teaspoon minced chives
Instructions
- Preheat the oven to 425 degrees F.
- Pat the pork chops dry with paper towels and season on both sides with salt and pepper. Place a heavy saute pan over high heat. When the pan is hot, add the oil and 1 tablespoon butter to the pan and swirl to coat the pan evenly. Add the pork chop to the pan and sear for 2 to 3 minutes on the first side. The chops will turn golden brown as the natural sugars in the pork caramelize and create a nice crust. Turn the chops and sear on the second side for 1 minute. Transfer to the oven and cook to desired doneness. It should take about 10 to 12 minutes in the oven for the pork to be just cooked through and juicy.
- Remove the pork from the oven and place the pork chops on a plate to rest while you make the sauce. Loosely cover with foil. Remove the excess fat from the pan and return the pan to the burner. Turn the heat to medium high. 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. Add the veal stock and barbecue sauce and bring to a boil. Reduce the heat to a simmer and reduce until slightly thickened, about 4 minutes. Whisk in the Dijon mustard and the remaining 1 tablespoon butter and whisk to combine. Garnish with chopped tomatoes and minced chives.
- Serve the pork with the sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 463 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 43 g |
| Cholesterol | 153 mg |
| Sodium | 750 mg |
Reviews
I’d never cooked pork chops in this way before (seal & oven), and I will definitely be doing it again. The chops turned out very juicy.
The sauce is quite vinegar-ie, I think next time I cook this, I will use more sherry and less vinegar. Saying this, the sauce isn’t too vinegar, I just think that we’d like it more if it were a little different.
Make sure you include the tomatoes, they really balance out the vinegar.
The sauce is quite vinegar-ie, I think next time I cook this, I will use more sherry and less vinegar. Saying this, the sauce isn’t too vinegar, I just think that we’d like it more if it were a little different.
Make sure you include the tomatoes, they really balance out the vinegar.
I enjoyed this recipe although I was unable to find sherry vinegar in any local store. I substituted a white wine vinegar.
This one one of the best I`ve made 🙂 The whole family loved it, even the neighbor kid!
the sauce is absolutely delicious
This is restaurant quality and is so much easier than it looks! You won’t be disappointed…could serve at a dinner party! Susan
Very easy to make. It is very tasty and everyone loved it. Definately make it again.
I found this to be very tasty, quick, and easy
Till now my pork chops always seemed
tough and dried out. This technique works very well and so easy to prepare. However, I didn’t have Sherry vinegar so I used Balsamic but less. The sauce was very good. I’ll try the sherry next time.
tough and dried out. This technique works very well and so easy to prepare. However, I didn’t have Sherry vinegar so I used Balsamic but less. The sauce was very good. I’ll try the sherry next time.
It was easy to make. The taste was outstanding. My family loved it and enjoyed it very much. I will be making this so much that they will probably be sick of eating it.
I never knew how to make good, juicy pork chops until I watched a Wolfgang Puck episode showing how to. I’ve used the technique in this recipe over and over..searing the chops first, then baking.