Pork Cutlets With Sherry Vinegar Food

PORK CHOPS WITH CABBAGE AND SHERRY VINEGAR SAUCE

Steps:

• Season both sides of pork chops with salt and pepper.
• Heat a heavy saute pan and add 1 tablespoon of butter and the oil. Over medium heat, saute the chops for 5 minutes on each side, or until slightly pink on the inside.
• Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 tablespoons of the vinegar and the sherry. Add the veal stock and, over moderate heat, reduce until slightly thickened. Reserve.
• Saute the bacon until crisp. Spoon off all but 2 tablespoons of the bacon fat and deglaze the pan with the remaining 4 tablespoons of sherry wine vinegar. Add the cabbage and stir, over high heat, until heated through. Season, to taste, with salt and pepper.
• Heat the sauce and whisk in the Dijon mustard and remaining 1 tablespoon butter.
• Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and nappe each chop with the sauce. Garnish with chopped tomatoes and sprinkle with chives.

GRILLED RACK OF PORK WITH SHERRY VINEGAR BBQ SAUCE

Steps:

• Combine 10 cups water, 1/2 cup kosher salt, brown sugar, mustard seeds, peppercorns, thyme and onions in a large glass bowl or a plastic container. Add the pork, cover and refrigerate for at least 4 hours and up to 12 hours. Thirty minutes before grilling, remove the pork from the brine, rinse with cold water, pat dry and let sit out at room temperature.
• Prepare a charcoal grill for direct and indirect cooking.
• Combine the paprika, cumin, mustard, fennel, the remaining 4 teaspoons salt and ground pepper in a bowl. Rub the pork with the spices and drizzle with canola oil. Sear the pork over direct heat on both sides until lightly golden brown and a crust has formed, about 5 minutes per side. Move the pork over indirect heat (inside of grill should be at about 375 degrees F) and cook, brushing with the Sherry Vinegar BBQ Sauce every 5 minutes or so, until a thermometer inserted in the center registers 145 degrees F, about 1 hour and 15 minutes. Brush with the sauce every 10 minutes or so after the first 45 minutes.
• Remove from the grill, loosely tent with foil and let rest 15 minutes before slicing. You can either slice into individual chops, or slice the loin off the bones and thinly slice.
• Combine the ketchup, vinegar, chicken stock, brown sugar, mustard, paprika and thyme in a medium saucepan and simmer over medium heat until reduced by half. Season with salt, pepper and honey. Let cool to room temperature.

PORK CHOPS WITH SHERRY VINEGAR SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Pat the pork chops dry with paper towels and season on both sides with salt and pepper. Place a heavy saute pan over high heat. When the pan is hot, add the oil and 1 tablespoon butter to the pan and swirl to coat the pan evenly. Add the pork chop to the pan and sear for 2 to 3 minutes on the first side. The chops will turn golden brown as the natural sugars in the pork caramelize and create a nice crust. Turn the chops and sear on the second side for 1 minute. Transfer to the oven and cook to desired doneness. It should take about 10 to 12 minutes in the oven for the pork to be just cooked through and juicy.
• Remove the pork from the oven and place the pork chops on a plate to rest while you make the sauce. Loosely cover with foil. Remove the excess fat from the pan and return the pan to the burner. Turn the heat to medium high. Carefully deglaze the pan with the sherry vinegar and sherry and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the veal stock and barbecue sauce and bring to a boil. Reduce the heat to a simmer and reduce until slightly thickened, about 4 minutes. Whisk in the Dijon mustard and the remaining 1 tablespoon butter and whisk to combine. Garnish with chopped tomatoes and minced chives.
• Serve the pork with the sauce.

SPANISH SPICE RUBBED PORK BUTT WITH SHERRY VINEGAR-HONEY GLAZE

Steps:

• For the Spanish spice rubbed pork butt: Combine the paprika, salt, coriander, fennel, mustard seeds and pepper in a bowl. Rub the entire pork with the spice mixture. Cover the pork and refrigerate overnight.
• For the sherry vinegar-honey glaze: Whisk the honey, vinegar, salt and pepper in a bowl.
• Prepare the Caja China according to manufacturer's directions. Drizzle the pork with oil and sprinkle with salt and pepper. Place the pork in the Caja China and roast until the pork reaches an internal temperature of 175 degrees F, about 3 1/2 hours. At 175 degrees F, begin basting the pork with the Sherry Vinegar-Honey Glaze about every 15 minutes. Removing the top of the Caja China will slow the cooking process considerably.
• Cook the pork until it reaches an internal temperature of 190 degrees F, about 1 hour. Remove the pork from the Caja China and tent loosely with aluminum foil. Let the pork rest for 20 minutes before slicing or pulling.

PORK CUTLETS WITH SHERRY VINEGAR

Steps:

• Heat half of the oil in a heavy based frypan, then add the onions and cook over low heat for about 15 mins or until they are golden and caramelised.
• Add sugar, stir to dissolve, then remove from the pan and set aside.
• Season flour with salt and pepper.
• Coat the pork in the seasoned flour.
• Add the remain oil to the pan and fry the pork over medium heat for 1-2 minutes or until golden on both sides.
• Return onions to fry pan with vinegar, sherry, garlic and tarragon.
• Bring to boil then reduce the heat to low and simmer for 20 mins until the pork is just cooked through.
• Remove the pork and keep warm.
• Cook the sauce over high heat for 3-4 minutes or until reduced by half.
• Stir in creme fraiche and cook for 2-3 minutes.
• These cutlets are good served on mashed potato and snow peas and with the onions and sauce poured over the top,.

PORK CHOPS IN SHERRY-MUSHROOM GRAVY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a frying pan over medium-high heat. Season pork chops with salt and pepper and coat in flour. Brown pork chops on both sides, 3 to 5 minutes, and transfer to a baking dish.
• Melt butter in the same frying pan and cook mushrooms until tender, scraping the bottom of the pan, 5 to 7 minutes. Season with salt and pepper. Add mushroom soup and sherry; stir gravy until well incorporated.
• Pour gravy over pork chops in the baking dish. Cover with aluminum foil.
• Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 35 minutes. Remove aluminum foil, stir gravy, and top pork chops with mozzarella cheese.
• Return to the hot oven and bake until cheese is melted, 3 to 5 minutes more.

PORK CHOPS WITH BRAISED CABBAGE AND BALSAMIC SHERRY SAUCE

Steps:

• Season both sides of the chops with a 1/4 teaspoon of the salt and the pepper to taste; melt half of the butter and the oil in a heavy skillet over medium heat; add the chops and cook until slightly pink inside, about 5 minutes per side.
• Transfer the chops to a heated platter; discard the excess fat from the pan and add 1/2 cup of the vinegar and the sherry, stirring and scraping the pan to deglaze; add the chicken broth and heat to a boil over medium heat; cook until the sauce has reduced and thickened slightly, about 10 minutes; remove from the heat and keep warm.
• Meanwhile, cook the bacon until crisp in a separate skillet over medium heat; discard all but 2 tablespoons of the bacon fat; add the remaining vinegar, stirring and scraping to deglaze the pan; add the cabbage and increase the heat to high; cook, stirring, until heated through and wilted, about 5 minutes; season with remaining 1/2 teaspoon of the salt and more pepper to taste.
• Return the pan of sauce to medium heat; whisk in the mustard and the remaining butter; divide the cabbage/bacon mixture among 4 serving plates and place a pork chop on each bed of cabbage; spoon the sauce around and over each chop.
• Garnish with chopped tomatoes and sprinkle with the chives.

QUICK BAKED PORK CHOPS WITH SHERRY FLAVOUR

Steps:

• 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.

PAN-SEARED MARINATED PORK CUTLETS WITH A PARMESAN-GARLIC CRUST

Steps:

• Whisk 3 tablespoons olive oil, lemon juice, Italian seasoning, kosher salt, and black pepper together in a bowl; transfer to a large resealable bag. Place pork pieces in marinade and turn to coat. Marinate in refrigerator for 4 to 8 hours.
• Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.
• Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
• Heat canola oil in a large, heavy, oven-safe skillet, such as a cast-iron skillet, over medium-high heat. Remove pork from marinade and reserve the marinade. Sear marinated pork pieces in the hot oil just until lightly browned but still pink in the center, about 2 minutes. Turn pork over and pour in reserved marinade. Turn heat to high and cook pork for 1 more minute.
• Spoon crust mixture over cutlets in skillet and broil in the preheated oven until the crust is crisp and golden brown, 1 to 3 minutes. Garnish with parsley.