Quick Baked Pork Chops With Sherry Flavour - cooking recipe

Ingredients

6 pork chops, thick, rinds trimmed but not removed (or blade steaks)
oil (for frying)
1/4 cup dry sherry
3/4 cup chicken stock (made with powder or granules)
1 tablespoon brown sugar
4 tablespoons sour cream (fresh or creme fraiche will also do)
4 teaspoons spicy brown mustard
1 teaspoon salt
1 tablespoon ginger, fresh, finely chopped
2 tablespoons lemon zest, grated coarsely (usually zest of 1 lemon)
1/2 teaspoon black pepper, coarsely ground
spring onion, chopped (optional)

Preparation

Preheat oven to 300 or 275 deg F/ 150 deg Celsius (Changed to allow for long, slow baking as suggested by a reviewer below).
In a bowl, whisk together the sherry, chicken stock, sugar, sour cream, mustard and salt.
Heat a large skillet over fairly high heat, add a film of oil, heat the oil (to prevent the chops sticking to the skillet) and saute the chops, a couple minutes a side, until pale brown. If your skillet is too small you might have to do this in 2 batches.
While chops are frying, prepare the fresh ginger and grate the lemon zest. Add both of this this to the bowl of sauce, plus the black pepper, and stir.
Arrange the chops in one layer in an oven dish. Pour over the sauce, and bake about 2 - 2 1/2 hrs in the preheated oven. Note that the sauce will reduce during baking, although it will seem like a lot when it goes into the oven).
If you like, snip over green/spring onions before serving. Serve with rice, a fresh green veggie like green beans, and a salad.