Loin of pork in sherry vinegar

This zesty sweet and sour sauce goes well with pork, although it would be equally good with duck breasts.

Loin of pork in sherry vinegar

Servings:	Serves 4
Calories per serving:	847
Ready in:	1 hour 20 minutes
Prep. time:	10 minutes
Cook time:	1 hour 10 minutes
Difficulty:
Recipe author:	Chef
First published:	19th January 2013

Best recipe review Tangy pork 4.8/5 The sherry vinegar adds a lemony tang. Lovely to cut through the fattiness of pork. Paul R Smith

Pork chops browned

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 x 275g (10 oz) pork loin chops on the bone
• Plain flour for dusting
• 2 tablespoons extra virgin olive oil
• 400g (14 oz) can plum tomatoes
• 3 garlic cloves, finely chopped
• 1 fresh bay leaf
• 1 fresh red chili pepper
• 50 ml (3.5 fl oz) red wine
• 50 ml (2 fl oz) sherry vinegar (or 50/50 with balsamic vinegar)
• 50 ml (2 fl oz) water
• 1 tablespoon brown sugar
• ½ teaspoon sea salt
• freshly ground black pepper to season
• 1 tablespoon of yellow cornmeal (optional)

Method

1. Heat the olive oil in a large pan and brown the chops for 3 minutes a side
2. Add the rest of the ingredients, cover and simmer gently for 1 hour
3. If the sauce needs thickening, stir in a tablespoon of cornmeal during the last 10 minutes of cooking

Serving suggestions

Serve hot with broccoli and boiled potatoes

Variations

Try with duck breasts instead of pork chops.

Chef's notes

1 large dried chile de arbole instead of the fresh chilli made this nice and spicy.

See also

• Sweet and sour recipes

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