Braised pork chops with sherry

Preparation info
  • To Serve


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By Caroline Conran

Published 1978

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  • 4 pork chops, well-trimmed
  • 1 tablespoon oil
  • 15 g (


Trim a good deal of the fat off the chops. Heat the oil and butter in a fireproof casserole the right size to hold all the chops side by side. Fry them on each side until a nice brown, then remove to a plate, leaving the fat in the casserole. Brown the vegetables, except for the mushrooms, in the same fat. When they start to turn brown add the mushrooms. Place the chops on top of this bed of ve