2 tbsp (1 oz) 25 g butter
1 onion finely sliced
1 tbsp plain flour (All purpose)
salt and freshly ground black pepper
4 pork chops
120 ml medium sherry
175 ml chicken stock
2 tbsp light French mustard
1 onion finely sliced
1 tbsp plain flour (All purpose)
salt and freshly ground black pepper
4 pork chops
120 ml medium sherry
175 ml chicken stock
2 tbsp light French mustard
method
1. Melt the butter in a flameproof casserole, add the onion and fry until soft. Remove with a slotted spoon and set aside.
2. Season the flour with salt and pepper and use to coat the chops. Add to the casserole and fry briskly until browned on both sides. Remove the onion to the casserole and add the sherry and stock. Cover and simmer for 30 minutes or until the chops are cooked.
3. Transfer the chops to a warmed serving dish, using a slotted spoon. Add the mustard to the sauce in the casserole, stir well and check the seasoning.
4. Pour over the chops and serve immediately.
2. Season the flour with salt and pepper and use to coat the chops. Add to the casserole and fry briskly until browned on both sides. Remove the onion to the casserole and add the sherry and stock. Cover and simmer for 30 minutes or until the chops are cooked.
3. Transfer the chops to a warmed serving dish, using a slotted spoon. Add the mustard to the sauce in the casserole, stir well and check the seasoning.
4. Pour over the chops and serve immediately.
serving amount
serves 4
rate this recipe
7.6
out of 10
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more information
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