Pork Chops with Sherry
Serves 4
Ingredients
Method
4 Loin Chop
¼ tsp Salt and Pepper (to your taste)
2 tbsp Sherry
1 tbsp Olive Oil
2 Garlic Cloves chopped
150 ml Chicken Stock or Vegetable Stock
Season Chops with salt and pepper and put in a dish. Dribble half the Sherry over the chops, cover and refrigerate for several hours or overnight if possible.
Heat the oil in a frying pan with a lid, add the chops and brown quickly on both sides. Stir in the garlic, hot stock and remaining Sherry.
Cover the pan and cook the chops gently for 20-25 minutes, adding a little more stock if necessary.