If it's made to the letter, the chops come out way over done, 1 T of butter is not enough fat to cook even two pork chops, and the garlic gets burnt and bitter tasting. I cooked over medium heat to try to avoid this, but even on medium heat the garlic ends up burned.
I recommend using 2T of olive oil to brown the chops, and adding the 1 T of butter and garlic AFTER the chops are out of the pan. Slightly brown the garlic and deglaze with the sherry/wine. I also agree that 1 cup was way too much wine. I used 1/2 that much.
Was this review helpful?
5 users found this review helpful
If it's made to the letter, the chops come out way over done, 1 T of butter is not enough fat...