Delicious. Since this is basically a braise, I used decent sized bone-in pork sirloin chops. Because of their size, I doubled the gravy ingredients so the chops could remain mostly submerged. I probably could have increased the amount of gravy by only 50%, but it was so darn delicious I'm glad I didn't. By the way, don't saute the garlic until after you've browned the chops in a little oil. Otherwise you'll just burn it up, along with the butter. With the extra gravy I increased the lid-on cooking time by half an hour, and the lid-off time by 15 minutes. The only change I might make next time would be to use stock instead of broth. I highly recommend doing what other reviewers did, as far as using a dutch oven to sear the chops, saute the garlic, deglaze with the sherry, then throw everything back in for cooking in the oven.
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Delicious. Since this is basically a braise, I used decent sized bone-in pork sirloin chops....