Braciole di maiale al limone e timo

Ingredienti

• 2 pounds pork chops (4 total) (I get all my pork here)
• sea salt and black pepper
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 1/4 cup cooking sherry
• 1 cup chicken stock
• 2 fresh thyme sprigs
• 1 lemon, sliced
• 2 tablespoons butter

Preparazione

1. 1

   Season the pork chops generously on both sides with salt and pepper.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the pork chops and sear on both sides until golden brown and a slight crust has formed.

3. 3

   Remove the pork chops from the pan, cover and set aside.

4. 4

   Reduce the heat to medium, add the shallots and cook for 2 to 3 minutes.

5. 5

   Add the cooking sherry to the pan and deglaze, scraping up and mixing in any bits stuck to the bottom of the pan.

6. 6

   Add the chicken stock, thyme sprigs, and lemon slices to the pan. Bring to a bowl, and then reduce the heat to low to simmer. Let simmer until the sauce has reduced by half.

7. 7

   Add the butter to the pan and swirl it with a spatula to melt it into the sauce.

8. 8

   Add the pork chops back to the pan and cook until they have finished cooking all the way through. If you have trouble telling when pork is finished, I recommend using a meat thermometer. Pork is fully cooked once it has reached an internal temperature of 145°F.