- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Dry sherry lends an oxidized, nutty complexity to this pan sauce. Sweetened with fresh orange juice and dried fruit, it's perfect with pork chops or seared duck breasts.
Ingredient:
- 2 (1-pound) bone-in, center cut pork chops (about 11/4 inches thick)
- 1 ¾ teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- 1 tablespoon neutral oil (such as grapeseed)
- 1 large shallot, finely chopped (about 1/4 cup)
- 1 ½ teaspoons ras el hanout
- 1/3 cup dry sherry (such as oloroso)
- 1 teaspoon grated orange zest plus 1 cup fresh orange juice (from 4 oranges)
- 3 tablespoons chopped prunes or dried figs
- 1 tablespoon chopped fresh flat-leaf parsley or cilantro
