Posts Tagged ‘sherry’
Sherry Cream Pork Chops
The preparation time for this recipe is a little long but the end result is worth it. Most of the time is taken up by simmering so, other than giving it the occasional stir, you can spend the time having a relaxing pre-dinner drink, chatting to guests or whatever takes your fancy.
While the recipe uses pork, there is no reason why you couldn’t use chicken or veal instead. As you will find with many recipes, you can vary them to suit your individual tastes and preferences. Just because it is written in the recipe doesn’t mean you have to use exactly that.
When serving, choose your accompanying vegetables according to what is in season. For example, in warmer weather you might serve it with a crisp green salad; in the cooler months you might have steamed vegetables.
Sherry Cream Pork Chops
Preparation Time: Around 75 minutes (easier than writing 1-1/4 hrs don’t you think)
Ingredients:
4 leg pork chops
1/4 cup seasoned flour*
1 tsp sage (chopped if fresh, otherwise dried is fine)
3 tbsp butter
1/2 chopped onion
1 x 300g tin Cream of Mushroom Soup
1/2 cup milk
3/4 cup cream sherry (if you can’t find cream sherry, use sweet sherry)
1 cup sliced champignons
1 cup sour cream
chopped shallots (for garnish)
Method:
- Trim the chops and coat in the seasoned flour and sage.
- Heat the butter in a saucepan (don’t let it burn) and brown the chops.
- Add the onion and saute until tender.
- Combine the milk, soup and sherry and pour over the chops.
- Cover and simmer 45-50 minutes. Stir occasionally.
- Add sliced champignons and cream and reheat carefully. You do not want the cream to boil!
- Serve with buttered noodles and sprinkle chops with chopped shallots.
Serves: 4
Tips
*Seasoned flour is just flour with salt and pepper (or other dry seasonings) added to it. An easy way to prepare it is to put the flour in a plastic bag, add the seasonings, close the bag ensuring a lot of air is trapped inside and then gently shake the bag to mix everything.
You may find you need extra butter when browning the chops so feel free to use extra. I usually always need extra oil, butter etc when cooking. The way I look at it is the quantity given is just a starting point.
Variations
As I said above you could use chicken thighs, chicken breasts or even veal for this recipe.
You could also serve it with rice instead of noodles if you prefer.
And, yes, you could use light sour cream instead in this recipe – but what’s the point? Rather, enjoy the meal and reduce your cream intake for the next few days. Having an occasional creamy sauce is not going to cause serious weight gain. The key is moderation.
