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Pork Skillet in sherry and almond

Our tested Grilled Pork Skillet: smoky, generous, and balanced with sherry and almond. Serves 6 people with plenty to go around.

4.6 from 4,089 cooks
Prep30 min
Cook25 min
Serves6
LevelMedium
Free to cook
Pork Skillet in sherry and almond
Method

How to cook it

Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the pork dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the pork. Grill over a medium-high heat, turning once, until nicely charred and cooked through.

Stir in the sherry vinegar and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.

Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped parsley and serve while hot.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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