Roasted Pork Chops with Sherry Sauce and New Potato Gratin

Creamy potato gratin and a glossy sherry sauce add oomph to pork chops in this tempting recipe from Ed Baines
By Ed Baines
Roasted Pork Chops with Sherry Sauce and New Potato Gratin
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: 40 minutes
  • Effort: easy


For the chops

  • 2 pork chops
  • 300 ml Pedro Ximenez sherry

For the gratin

  • 500 g new potatoes
  • 50 g butter
  • 1 clove garlic, chopped
  • 2 shallots, chopped
  • bunches parsley, chopped
  • 300 ml double cream
  • 100 ml full fat milk
  • pinches grated nutmeg
  • black pepper
  • 200 g red leicester cheese


1. Preheat the oven to 200C/gas 6. Place the pork in a roasting tin and roast for 20-25 minutes, until cooked.

2. Pour the sherry into a saucepan and cook until reduced by two-thirds.

3. Boil the new potatoes until soft. Cool and slice.

4. In a separate saucepan, warm the butter, garlic and shallots together.

5. Add the potatoes, parsley, cream, milk and season with a little nutmeg and some salt and pepper. Bring to the boil and pour everything into an ovenproof dish.

6. Sprinkle over the cheese and bake for 15-20 minutes, until golden and bubbling.

7. Serve the pork chops with the new potato gratin and a slick of sherry sauce.

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