Mrs. Jackson Cooks

Life through food

Pork chops in a sherry and juniper berry sauce

on March 23, 2011

This is actually a lot quicker and easier than the title sounds. I never thought I’d get around to making this dish. But I happened to buy some pork chops, happened to flick through a recipe book and remember I liked the idea of this recipe and so I made it. I made it mid week too – and it didn’t take long at all – maybe 30 mins, 40 max and that was because of the mash.

This was delicious, one of my favourite recipes recently. And according to my recipe book it’s only 184 calories (excluding mash), so if you were on a diet, this is totally worth making – just have with some boiled new potatoes instead of the mash. Probably not one for the kiddies though – bit too many grown up flavours.

This recipe also incorporated another of those things that just appeared in the kitchen – porcini mushrooms! Well I know where they came from this time – it was my mother in law (the source of most odd food things in my kitchen!) and she was clearing out her cupboards when she moved house and donated a bag of their contents to me. They were really nice and not something I’d normally bother buying or cooking with, so a really nice surprise.

The recipe uses escalopes but I used pork chops and just made sure they were cooked through before serving. It worked very well with your bog standard supermarket pork chops although I’m sure if you went organic or something they’d be even better. The original recipe also uses marsala wine, which if you have it, is well worth using, but if you don’t some sweet or semi sweet sherry or port will do just as well – any fortified wine really.

Pork with sherry and juniper berries

Serves 2

  • 10g dried cep or porcini mushrooms (or just use fresh and slice, adding with the onions, but the taste will be different)
  • 2 pork escalopes or chops (with any extra fat removed)
  • 1 tsp balsamic vinegar
  • 4 whole garlic cloves (skin on)
  • 1/2 tbsp butter (or olive oil)
  • 1 onion, finely sliced
  • 2 tbsp marsala wine, sherry or port
  • handful of fresh rosemary, or 1 tsp dried rosemary
  • 6 juniper berries crushed
  • salt & pepper
  1. Put the mushrooms in enough hot water to cover them and leave to rehydrate for about 20 minutes. Then remove the mushrooms from the water and reserve both.
  2. Brush the pork with the vinegar on both sides and sprinkle with salt & pepper. leave to infuse
  3. Boil the garlic in water for about 10 minutes. Drain and set aside
  4. Melt the butter or heat the oil in a frying pan and add the onion, frying until softened. Remove from the pan. Then add the pork to the pan (with a little extra oil) and fry until browned on each side for about 3 minutes each. Add the wine, rosemary, mushrooms, 4 tbsp of the mushroom juice, garlic cloves, onion, juniper berries and the remaining balsamic vinegar.
  5. Simmer gently for about 5-8 minutes (or until the pork is cooked). Season with salt and pepper and if the sauce is too watery bring up the heat and bubble off until the right thickness.
  6. Serve immediately with mashed, baked, boiled, or roasted potatoes and enjoy the wonderful flavours.

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