Cast Iron Sherry Pork Chops

Ingredients

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• 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

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Directions

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1. 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.

2. 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.

3. 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.

4. 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.

5. 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.