Pork in Sherry Mushroom Sauce
recipe adapted from Aaron McCargo Jr.
1 tablespoon canola oil
1 pound boneless country pork ribs, cut into 1 inch cubes
Salt and coarsely ground black pepper to taste
1 teaspoon garlic powder
Sherry Mushroom Sauce:
2 tablespoons butter, divided
1 tablespoon minced shallots
1 tablespoon minced garlic
8 ounces cremini or white mushrooms, sliced
1 tablespoon cornstarch + 1 tablespoon cold water
1/2 cup Sherry
1/4 cup beef broth
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
In a large cast iron skillet over medium-high heat, add the canola oil. Allow the oil to smoke slightly. Season each pork chop with salt, pepper, and garlic powder to taste, and add to the pan. Sauté the pork in the hot skillet until nicely browned. Remove from skillet and set aside.
In same skillet that the pork was cooked in, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized.
Combine the cornstarch and water, mix to a paste. Add this to the skillet, followed by the sherry and deglaze the pan.
Lower the heat, add the beef broth and browned pork; simmer for a 5-7 minutes to ensure pork is cooked through.
Remove from the heat and mix in the remaining butter and the fresh herbs. Once the butter has melted, serve over mashed potatoes or steamed rice.