Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1tablespoons vegetable oil
- 1/4 cup dry sherry
- 4 pork loin chops
- 2tablespoons butter
- 1 large shallot, finely chopped
- 2/3 cup chicken stock
- 1 1/2tablespoons pepper corn green, rinsed, drained and lightly crushed
- 1/4 cup crème fraîche
Method
Step 1 of 3
Trim the chops of excess fat and season with salt and pepper. Heat the oil in a large, heavy frying pan on medium heat. Add the pork chops and cook for 6-8 minutes on each side, depending on thickness, until golden brown and the juices run clear. Transfer to a warm plate and cover with foil.
Step 2 of 3
To make the sauce, melt the butter in the pan. Add the shallot and cook, stirring often, for about 2 minutes, or until tender. Add the sherry, and cook for 1 minute, stirring up the browned bits in the pan. Add the stock and peppercorns and cook about 2 minutes, or until slightly reduced.
Step 3 of 3
Stir in the crème fraîche. Spoon the sauce over the chops and serve immediately.
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