Sherry pork chops - Sherrykotletter

SHERRY PORK CHOPS
Sherrykotletter

These pork chops are truly delicious with a great taste of sherry and rosé pepper. Fry them on low heat until tender.

4 pork chops

1 tablespoon butter or margarine
1 crushed garlic clove
salt, white pepper
5 tablespoons water
4 tablespoons sherry or meat bouillon
2½ tablespoons brown sugar
1½ tablespoons Chinese soy sauce
2 teaspoons oil
1 teaspoon crushed rosé pepper
1 ¼ cups meat bouillon
3 teaspoons Maizena

Cut the bone off the chops if you wish, but remember – pork chops tend to become more dry when there’s no bone. Melt the fat in a frying pan and sizzle the garlic for a minute. Flavour the chops with salt and pepper, put them in a pan and brown them on both sides until coloured.

Mix 2 tablespoons water, 3 tablespoons sherry, 2 tablespoons sugar, soy sauce, oil and rosé pepper and pour this over the meat. Put a lid on and fry the pork chops on low heat for 30 to 35 minutes. Dilute with remaining water while frying.

Put the pork chops on a serving plate and whisk out the pan with the bouillon. Add Maizena, stirred with some water, and boil for a few minutes. Flavour the sauce to taste with remaining sherry and sugar and serve it with the pork chops and with potatoes or rice and a salad.

Enjoy!

Bella