Okay, this is my Throwback Thursday recipe. These pork chops are a great retro, homey dish. Make sure you don’t over cook the pork chops or they will be as tough as shoe leather. We served this with a wonderful wedge salad and it felt like we were back in 1975!
Ingredients
1 cup flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne pepper
sea salt
pepper
6 pork chops about 3/4” thick
1/4 cup extra virgin olive oil
1/4 cup cream sherry
1 1/2 cups chicken broth
1/4 cup heavy cream
chopped flat leaf parsley for garnish
Preparation
Season pork chops on both sides with salt and pepper. Combine flour, onion powder, garlic powder and cayenne on a plate and dredge each pork chop in the flour mixture. In a large sauté pan, heat olive oil, When the oil is hot, lay each pork chop in the pan in a single layer in batches. Cook on each side for about 3 minutes until golden brown. Set pork chops aside. Add in about 2 tablespoons of the seasoned flour mixture and whisk to incorporate. Whisk in sherry and cook for 1 minute. Whisk in chicken broth and bring to boil. Then add in heavy cream and heat through. Taste for seasoning and add salt if needed. Add pork chops back into sauce and ensure each piece is coated. Garnish with parsley and serve.
