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Wednesday, April 5

Pork chops with sherry pan sauce

Active: 30 minutes; Total: 1 hour; Serves: 2

Pork chop, center-cut, bone-in, about 1 ¼-inch thick



1 ¾ teaspoons +

Pepper, freshly ground

1 teaspoon +

Oil, grapeseed

1 tablespoon

Shallot, finely chopped

¼ cup

Ras el hanout

1 ½ teaspoons

Sherry, dry

1/3 cup

Orange zest

1 teaspoon

Orange juice

2 cups

Figs, dried, chopped

3 tablespoons

Parsley, chopped

1 tablespoon

  1. Season the pork with salt and pepper. 
  2. Heat the oil in a large skillet over medium-high heat. 
  3. Add the pork chops; cook, flipping often, until well browned and a thermometer inserted into the thickest portion of meat near the bone registers 130°F, about 15 minutes. 
  4. Transfer the chops to a plate, and pour off all but 1 tablespoon drippings, taking care to preserve the browned bits in the skillet. 
  5. Add the shallot over medium-high heat; cook, stirring often, until softened, about 1 minute. 
  6. Add the ras el hanout; cook, stirring constantly, until fragrant, about 10 seconds. 
  7. Add the sherry; simmer, stirring to loosen the browned bits, until the liquid has reduced by half, 1 to 2 minutes. 
  8. Add the orange zest and juice and the figs; cook, stirring occasionally, until the mixture has thickened slightly and reduced to about 1 cup, 3 to 5 minutes. 
  9. Remove from heat, and stir in the parsley; season to taste with salt and pepper. 
Recipe from Food & Wine Annual Cookbook 2023.

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