Ingredients
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6 pork chops, thick, rinds trimmed but not removed (or blade steaks)
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oil (for frying)
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1/4 cup dry sherry
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3/4 cup chicken stock (made with powder or granules)
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1 tablespoon brown sugar
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4 tablespoons sour cream (fresh or creme fraiche will also do)
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4 teaspoons spicy brown mustard
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1 teaspoon salt
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1 tablespoon ginger, fresh, finely chopped
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2 tablespoons lemon zest, grated coarsely (usually zest of 1 lemon)
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1/2 teaspoon black pepper, coarsely ground
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spring onion, chopped
Instructions
- 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.