Quick rosemary pork chops

Rosemary pork chops Easy Food
Serves 4
4 pork chops
Knob of butter
120ml sherry, plus more for deglazing
2 fresh rosemary sprigs, finely chopped
2 garlic cloves, crushed
Salt and black pepper

To serve:
Green beans
Roast potatoes

  1. Heat a large pan over a medium-high heat. Melt the butter and brown the pork chops for two minutes per side.
  2. Reduce the heat to medium and add the sherry, rosemary, garlic and some salt and black pepper.
  3. Allow to come to a simmer. Cook for 10-15 minutes (depending on the thickness of the chops), flipping the chops once, until cooked throughout.
  4. Transfer the chops to a plate and allow to rest for 8-10 minutes.
  5. Turn the heat to high and deglaze the pan by pouring 1-2 tablespoons of sherry in and using a wooden spoon to scrape any sticky bits from the bottom of the pan. Add some salt and black pepper and simmer for 40-50 seconds until thickened. Pour this sauce over the chops to serve.

Per serving: 254kcals, 8.7g fat (4.2g saturated), 4.2g carbs, 0g sugars, 28.9g protein, 2.2g fibre, 0.132g sodium

Substitute brandy or whiskey for the sherry – or, if you don’t want to cook with alcohol at all, use chicken stock or apple juice instead. For a simple creamy sauce, add 150ml cream to the pan after deglazing and simmer until thickened.