Ingredients

The following ingredients have 4 Servings
  • 2 pounds pork chops (4 total) (I get all my pork here)
  • sea salt and black pepper
  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 1/4 cup cooking sherry
  • 1 cup chicken stock
  • 2 fresh thyme sprigs
  • 1 lemon, sliced
  • 2 tablespoons butter

Instruction

  • Season the pork chops generously on both sides with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the pork chops and sear on both sides until golden brown and a slight crust has formed.
  • Remove the pork chops from the pan, cover and set aside.
  • Reduce the heat to medium, add the shallots and cook for 2 to 3 minutes.
  • Add the cooking sherry to the pan and deglaze, scraping up and mixing in any bits stuck to the bottom of the pan.
  • Add the chicken stock, thyme sprigs, and lemon slices to the pan. Bring to a bowl, and then reduce the heat to low to simmer. Let simmer until the sauce has reduced by half.
  • Add the butter to the pan and swirl it with a spatula to melt it into the sauce.
  • Add the pork chops back to the pan and cook until they have finished cooking all the way through. If you have trouble telling when pork is finished, I recommend using a meat thermometer. Pork is fully cooked once it has reached an internal temperature of 145°F.