Ingredients Pork Pork Chop Pork Chops with Sherry Pan Sauce with Ras Al Hanout Be the first to rate & review! 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. The technique here relies on rendering fat from the meat, setting it aside, and using that fat to bloom beautifully complex ras al hanout in the pan, before deglazing it with sherry to incorporate every bit of flavor into the final sauce. This recipe is written for pork chops, but you can make the sherry pan sauce from other proteins; start from step 2, working with 1 tablespoon of reserved drippings, and proceed as written. By Andrea Slonecker Andrea Slonecker Facebook Instagram Website Andrea Slonecker is an award-winning cookbook author and food stylist, with particular expertise in food and drink pairing, vegetable and egg cookery, pretzel making, picnics and outdoor dining and the use of a mortar and pestle in world cuisines.Expertise: Food and Wine Pairing, Food and Beer Pairing, Pretzels, Eggs, Pears, Picnics, Vegetables, Thai Cooking, Pacific Northwest Cooking, Kolaches, Mortar and PestlesExperience: Andrea Slonecker has been a food writer and recipe developer since 2008. For the past decade, she has had a multi-disciplinary career in food media, combining food writing, recipe development and food styling in her repertoire. As an author of six cookbooks, including WINE FOOD and BEER BITES, she is an expert in pairing food and drink. She has given seminars and classes all over the country on the topic, including a lecture on pairing food with natural wines at the Smithsonian. Her book THE PICNIC won an IACP Award for best general cookbook in 2016, and she was honored with a second IACP Award for food styling in 2019. She is a frequent contributor to Food & Wine magazine. Food & Wine's Editorial Guidelines Published on March 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis Total Time: 30 mins Servings: 4 Ingredients 2 (1-pound) bone-in, center cut pork chops (about 11/4 inches thick) 1 ¾ tablespoons 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 .3333 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 Directions Season pork with salt and pepper. Heat oil in a large skillet over medium-high. Add pork chops; cook, flipping often, until well browned and a thermometer inserted in thickest portion of meat near the bone registers 130°F, about 15 minutes. Transfer pork to a plate, and pour off all but 1 tablespoon drippings, taking care to preserve browned bits in skillet. Add shallot to skillet over medium-high; cook, stirring often, until softened, about 1 minute. Add ras el hanout; cook, stirring constantly, until fragrant, about 10 seconds. Add sherry; simmer, stirring to loosen browned bits, until liquid has reduced by about half, 1 to 2 minutes. Add orange zest and juice and prunes; cook, stirring occasionally, until mixture has thickened slightly and reduced to about 1 cup, 3 to 5 minutes. Remove from heat; stir in parsley. Season with salt and pepper to taste. Serve with pork chops. Rate it Print