Quick Baked Pork Chops With Sherry Flavour

Recipe by Zurie
READY IN: 2hrs 15mins


  • 6
    pork chops, thick, rinds trimmed but not removed (or blade steaks)
  • oil (for frying)
  • 14
  • 34
    cup chicken stock (made with powder or granules)
  • 1
    tablespoon brown sugar
  • 4
    tablespoons sour cream (fresh or creme fraiche will also do)
  • 1
    teaspoon salt
  • 1
    tablespoon ginger, fresh, finely chopped
  • 2
    tablespoons lemon zest, grated coarsely (usually zest of 1 lemon)
  • 12
    teaspoon black pepper, coarsely ground
  • spring onion, chopped (optional)


  • Preheat oven to 300 or 275 deg F/ 150 deg Celsius (Changed to allow for long, slow baking as suggested by a reviewer below).
  • In a bowl, whisk together the sherry, chicken stock, sugar, sour cream, mustard and salt.
  • Heat a large skillet over fairly high heat, add a film of oil, heat the oil (to prevent the chops sticking to the skillet) and saute the chops, a couple minutes a side, until pale brown. If your skillet is too small you might have to do this in 2 batches.
  • While chops are frying, prepare the fresh ginger and grate the lemon zest. Add both of this this to the bowl of sauce, plus the black pepper, and stir.
  • Arrange the chops in one layer in an oven dish. Pour over the sauce, and bake about 2 - 2 1/2 hrs in the preheated oven. Note that the sauce will reduce during baking, although it will seem like a lot when it goes into the oven).
  • If you like, snip over green/spring onions before serving. Serve with rice, a fresh green veggie like green beans, and a salad.