Quick Baked Pork Chops With Sherry Flavour

"Created for RSC #15. An easy and very-quick-to-prepare main dish, as you'll see when your read through the recipe. EDITED Jan 2011 to add: I made this last night, after reading Elmotoo's review again. Decided to bake slowly at about 300 degF/150 deg C, for about 2 1/2 hrs. It was wonderful! Just keep a lid on, as the sauce tends to slowly cook away. Check now and then. The chops were very tender and the sauce was fantastic. Don't sub ingredients: I think the flavour balance works very well."
photo by Zurie photo by Zurie
photo by Zurie
photo by Tea Jenny photo by Tea Jenny
Ready In:
2hrs 15mins


  • 6 pork chops, thick, rinds trimmed but not removed (or blade steaks)
  • oil (for frying)
  • 14 cup dry sherry
  • 34 cup chicken stock (made with powder or granules)
  • 1 tablespoon brown sugar
  • 4 tablespoons sour cream (fresh or creme fraiche will also do)
  • 4 teaspoons spicy brown mustard
  • 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.

Questions & Replies

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  1. We had this for supper and had I to be at work till late, so I sauted the chops and mixed the sauce, combined the two and put my dish in the oven on timer. Some seven hours later I came home to the most amazing smell in my kitchen and my chops were done to a turn. I would of preferd to have cooked them right away but with working I had no choice but it worked perfectly with a delayed start the flavour was very good and cooking time was just right. I liked the sherry flavour it came through quite strong but we liked that. This recipe was full of strong flavour and we liked it, I will make it again. Made for RSC#15
  2. We have mixed feelings....the sauce was deelicious but the quick cooking, which is 1 reason I chose this recipe, didn't work for this cut of meat. It was very tough & not appetizing in that respect. I think low & slow cooking would have produced better results. Good luck in the contest & thank you!
  3. This was a fabulous dish, and so easy to prepare. We, in this family, tend to be creatures of habit and have always used our favorite barbecue sauce to flavor our pork ribs. But this was a great new way to expand our culinary horizons and experience a different way of enjoying our country-style pork ribs. The ingredients worked rather well in this recipe, and the sauce was quite delicious and flavorful, and it kept the pork quite moist during the baking time. I used sour cream (instead of the suggested alternative of creme frache) and didn't use the optional spring onion at serving time. Thanks, RSC Chef.


I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
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