Since the butcher counter has been rockin’ this week, we thought it appropriate to post a meat-based recipe for the weekend. This recipe shows how easy cooking can be when the butcher’s got your back and you’re working with a quality cut of meat.
4 pork loin chops
salt and freshly ground black pepper
1 tbsp vegetable oil
2 tbsp butter
1 large shallot, finely chopped
¼ cup dry sherry (we used La Cigarrera Manzanilla sherry)
2/3 cup chicken stock
1 1/2 tbsp green peppercorns in brine, rinsed, drained, and lightly crushed
¼ cup heavy cream
Season chops with salt and pepper. Heat the oil in a large, heavy frying pan on medium heat. Add the 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. 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. Stir in the heavy cream. Spoon the sauce over the chops and serve immediately or plate the chops and serve sauce on side.