PORK CHOPS WITH SHERRY VINEGAR SAUCE
- 4 4 4center-cut pork chops, each 11/2 inches thick
- Freshly ground black pepper
- 1 1 1tablespoon TABLESPOON_USVolumepeanut oil or mild-flavored vegetable oil
- 2 2 2tablespoons TABLESPOON_USVolumeunsalted butter
- 7 7 7tablespoons TABLESPOON_USVolumesherry wine vinegar
- 3 3 3tablespoons TABLESPOON_USVolumesherry
- 1 1 1cup CUP_USVolumeBrown Veal Stock (see "Soups & Stocks") or beef stock
- 1 1 1tablespoon TABLESPOON_USVolumegood-quality bottled barbecue sauce
- 1 1/2 1.5 1.5tablespoons TABLESPOON_USVolumeDijon mustard
- 2 2 2tablespoons TABLESPOON_USVolumepeeled, seeded, and chopped tomatoes
- 1 1 1teaspoon TEASPOON_USVolumeminced chives
- Preheat the oven to 425°F.
- With paper towels, pat the pork chops dry. Season them on both sides with salt and pepper.
- Heat a heavy ovenproof sauté pan large enough to hold the pork chops over high heat. Add the oil and 1 tablespoon butter and swirl to coat the pan evenly. Add the pork chops to the pan and sear, undisturbed, until their undersides turn golden brown, 2 to 3 minutes. Turn the chops over and sear for 1 minute more. Transfer the pan to the oven and roast until the chops are cooked through but still slightly pink at the center, 10 to 12 minutes.
- Remove the pan from the oven and transfer the pork chops to a heated platter, loosely covered with aluminum foil, to rest while you make the sauce. Pour off excess fat from the pan and return the pan to the stove over medium high heat. Pour in the sherry vinegar and sherry and stir and scrape with a wooden spoon to deglaze the pan deposits. Stir in the stock and barbecue sauce and bring to a boil. Reduce the heat and simmer until the liquid thickens slightly, about 4 minutes. Whisk in the Dijon mustard and the remaining 1 tablespoon butter.
- Place the pork chops on individual serving plates and spoon the sauce over and around them. Garnish with chopped tomatoes and minced chives.
ABOUT THIS RECIPE
I've refined this recipe from my native Austria to please American palates.