Pork chops are seared in sage-flavored pancetta fat before sautéing onions and fennel until golden. All those layers of flavor stuck to the pan are deglazed with sherry which creates a rich sauce to finish cooking the chops in. The Oloroso Sherry is dark and aromatic, with plenty of body to hold up to the bold flavors in this dish, while adding the perfect acidity to cut through the fat.
Cast Iron Sherry Pork Chops
- In a medium cast-iron skillet, heat the olive oil over medium heat. Add the pancetta and cook until golden and the fat is rendered 6 to 8 minutes. Using a slotted spoon, transfer to a bowl.
- Add the sage leaves to the pan and fry until crisp, but not burnt, 8 to 10 seconds. Transfer to a plate lined with paper towels to drain.
- Raise the heat to medium-high. Season both sides of each pork chop with salt and pepper, then sear, flipping once, until golden brown, 3 to 4 minutes per side.
- Transfer the pork to a plate and add the onion and fennel to the skillet. Sauté until golden and tender, 6 to 8 minutes. Deglaze the pan with the sherry and lemon juice, then add the pork chops back to the pan to braise until they’ve reached an internal temperature of 140°, 5 minutes more. Adjust seasoning with salt and pepper.
- Let the pork rest on a cutting board for 5 minutes, then divide between 2 plates with the onion and fennel. Drizzle with pan sauce and garnish with the fried sage, then serve.