Cast Iron Sherry Pork Chops
Pair with Oloroso
Pork chops are seared in sage-flavored pancetta fat before sautéing onions and fennel until golden. All those layers of flavor stuck to the pan are deglazed with sherry which creates a rich sauce to finish cooking the chops in. The Oloroso Sherry is dark and aromatic, with plenty of body to hold up to the bold flavors in this dish, while adding the perfect acidity to cut through the fat.
Jake Cohen , Wake and Jake United States Visit Website
1 TBS olive oil
4 ounces pancetta, diced
2 TBS sage leaves
2 8 ounce bone in pork chops
Salt kosher & freshly ground black peppper
1 yellow onion, thinly sliced
1 small fennel bulb, thinly sliced
1/4 cup Oloroso Sherry
1 TBS lemon juice
In a medium cast-iron skillet, heat the olive oil over medium heat. Add the pancetta and cook until golden and the fat is rendered 6 to 8 minutes. Using a slotted spoon, transfer to a bowl.
Add the sage leaves to the pan and fry until crisp, but not burnt, 8 to 10 seconds. Transfer to a plate lined with paper towels to drain.
Raise the heat to medium-high. Season both sides of each pork chop with salt and pepper, then sear, flipping once, until golden brown, 3 to 4 minutes per side.
Transfer the pork to a plate and add the onion and fennel to the skillet. Sauté until golden and tender, 6 to 8 minutes. Deglaze the pan with the sherry and lemon juice, then add the pork chops back to the pan to braise until they’ve reached an internal temperature of 140°, 5 minutes more. Adjust seasoning with salt and pepper.
Let the pork rest on a cutting board for 5 minutes, then divide between 2 plates with the onion and fennel. Drizzle with pan sauce and garnish with the fried sage, then serve.
Pairing Oloroso with food
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Oloroso Fast Facts
Slightly Chilled in a White Wine Glass
Serve it between 12° and 14° C in a white wine glass.
Smooth and Persistent
Ideal accompaniment for prolonging the sensation of intense flavours.
Ideal to Drink Glass by Glass
Its composition allows it to be stored in open bottles for months.