Prep 10 mins
Cook 20 mins
The wine adds a sweet mellow flavor. My husband's favorite pork chops. A James Beard recipe.
- 4 pork loin chops or 4 pork chops, 1 to 1 1/2 inches thick
- 2 tablespoons butter
- 1 tablespoon oil
- salt & freshly ground black pepper
- 3 large onions, thinly sliced
- 1⁄3 cup madeira wine or 1⁄3 cup dry sherry
- BROWN THE CHOPS WELL ON BOTH SIDES IN A LARGE HEAVY SKILLET IN ONE TBS BUTTER AND THE OIL, COOKING 3 TO 4 MINUTES PER SIDE.
- SEASON WITH SALT AND PEPPER, REMOVE TO A PLATTER, AND KEEP WARM.
- ADD THE REST OF THE BUTTER TO THE PAN AND BROWN THE ONIONS LIGHTLY, TURNING OFTEN SO THEY DON'T STICK OR BURN.
- RETURN THE CHOPS TO THE PAN AND ARRANGE THE ONIONS ON TOP OF THEM, REDUCE THE HEAT, COVER AND SIMMER FOR 10 MINUTES.
- THEN ADD THE WINE AND SIMMER ANOTHER 10 MINUTES, OR UNTIL THE CHOPS ARE TENDER.
It was good, but I didn't watch it carefully as a previous reviewer said they cooked it 3x as long as recommended. I cooked mine about 13 minutes without the liquid, and then added the liquid for 15 more...it was a bit dried out. For future, I will go by the original timing given in the recipe. Note: vermouth works as a great substitute for sherry. The onions were delicious with the pork.
DJM you are right - these do take on a sweet flavor. The only change I made was to increase the cooking times and I used creole seasoning on the chops before I started browning them. I browned the chops for approximately 15 minutes on each side. I sauted the onions until they were just about carmelized. I covered and simmered for approximately 30 minutes then added the sherry and simmered for approximately 10 minutes. We loved the flavor and I certainly loved the "ease" of preparing this dish.