Ingredients

The following ingredients have 4 Servings
  • 4 small pork chops
  • 1 tablespoon butter
  • 1/2 cup sherry (plus more for deglazing)
  • 1 1/2 teaspoons fresh rosemary (or 1/2 teaspoon dried, minced)
  • 2 garlic cloves (minced or crushed)
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • Heat a large skillet over medium-high heat. Once pan is very hot, melt butter. Sear pork chops, flipping once, about 1 to 2 minutes per side.
  • Turn heat down to medium and add sherry, rosemary, garlic, salt, and pepper.
  • Allow liquid to come to a simmer and cook, flipping once, until an instant-read thermometer inserted into the center of the pork chops reads at least 145°F (about 8-16 minutes depending on the thickness of the chops).
  • Move chops to a plate to rest for at least five minutes.
  • Deglaze pan by pouring a couple tablespoons of sherry over the hot surface and scraping off all of the blackened bits with a spatula. Simmer for 30 seconds or so until mixture is thickened and pour back over the chops or toss with steamed vegetables for a quick and easy side.
  • Serve and enjoy!