Pork Chops with Sherry Pan Sauce

Total Time: 30 Min


About this recipe

Our Pork Chops with Sherry Pan Sauce transforms everyday pork loin chops into a savory delight. Holland House® Sherry Cooking Wine infuses the pan sauce with a rich, complex flavor, adding a depth of flavor that elevates the dish.

Prep Time: 15 Min

Cook Time: 15 Min

Yield: 4 Servings


  • 4 boneless or bone - in pork loin chops (about 1 - 1/2 pounds)
  • ½ teaspoon ground fennel
  • ½ teaspoon ground sage
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons flour, divided
  • 2 tablespoons olive oil, divided
  • 1 large shallot, thinly sliced
  • ½ cup chicken broth
  • ½ cup Holland House® Sherry Cooking Wine
  • 2 teaspoons whole grain mustard
  • 2 cups tightly packed baby spinach


  1. Season chops with herbs, salt and pepper. Lightly dust with flour, shaking off excess.
  2. Heat 1 tablespoon oil in large skillet on medium - high heat. Cook chops 3 - 4 min. on each side or until browned; remove from pan to clean plate.
  3. Add remaining 1 tablespoon oil and shallots to skillet. Cook and stir on medium - low heat 2 min. or until softened and lightly browned.
  4. Stir in 2 teaspoons flour. Cook 1 min., stirring constantly.
  5. Carefully stir in broth, wine and mustard. Bring to boil, scraping browned bits from bottom of pan.
  6. Add spinach; stir until wilted.
  7. Return chops and any cooking juices to skillet. Cover with lid. Simmer on medium - low heat 4 - 7 min. until pork is done (145°F).


  1. Substitute chicken or turkey breast cutlets for the pork chops. Adjust cook time as needed to ensure internal temperature reaches 165°F.