4 Servings 20 min Cook
2 Fl oz Cooking Wine
2 Tbsp Vegetable Oil
1 Tsp Salt
1/3 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1 Tbsp Peppercorn
4 Chop without refuse (yield from 1 raw ch Pork Loin, Center Loin (Chops)
Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet.
Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 2 chops, turning over once, until browned and just cooked through, 4 to 6 minutes total.
Transfer to a plate and wipe out skillet.
Cook remaining 2 chops in remaining tablespoon oil in same manner, transferring to plate.
(Do not wipe out skillet after second batch.
)
Add Sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute.
Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes.
Season sauce with salt and serve over chops.