Spanish-Style Pork Chops with Sherry-Shallot Pan Sauce

Steps

1. Step 1

   Take the pork chops out of the fridge and pat them completely dry with paper towels. In a small bowl, stir together the smoked paprika, salt, pepper and garlic powder, then rub the mixture all over both sides of the chops. Let them sit at room temperature while you slice the shallots, garlic and peppers.

   10 min

   • 4 bone-in pork chops, about 1 inch thick (about 2 1/2 lb total)
   • 2 tsp sweet smoked paprika (pimentón)
   • 1 1/4 tsp kosher salt
   • 1/2 tsp black pepper
   • 1/2 tsp garlic powder
2. Step 2

   Heat the olive oil in a large heavy skillet (not nonstick) over medium-high heat until it shimmers. Add the chops and sear without moving them until deeply browned, 3 to 4 minutes. Flip and cook 3 to 5 minutes more, until the thickest part reads 140°F on an instant-read thermometer. Lower the heat if the paprika starts to smell scorched. Move the chops to a plate and tent loosely with foil.

   8 min

   • 4 bone-in pork chops, about 1 inch thick (about 2 1/2 lb total)
   • 2 tbsp olive oil
3. Step 3

   Pour off all but about 1 tablespoon of fat from the skillet and set it over medium heat. Add the shallots and garlic and cook, stirring, until softened and just golden, about 3 minutes.

   3 min

   • 2 shallots
   • 2 cloves garlic
4. Step 4

   Pour in the sherry and scrape the browned bits off the bottom of the pan with a wooden spoon. Simmer until reduced by about half, 2 to 3 minutes. Add the chicken stock and the pepper strips and simmer briskly until the sauce has reduced by about a third and lightly coats a spoon, 4 to 5 minutes.

   8 min

   • 3/4 cup dry sherry (fino or amontillado)
   • 3/4 cup chicken stock
   • 3/4 cup piquillo peppers or jarred roasted red peppers
5. Step 5

   Turn off the heat. Stir in the sherry vinegar, then swirl in the cold butter a piece at a time until the sauce is glossy. Stir in any juices from the resting plate and season with salt to taste.

   2 min

   • 2 tsp sherry vinegar
   • 2 tbsp unsalted butter
   • salt
6. Step 6

   Put the chops on plates or a platter, spoon the sauce and peppers over the top and scatter with parsley.

   • 2 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026