Sometimes an unexpected swap produces a better result than the original plan. I usually keep a well-stocked pantry, but one evening I reached for the bottle of Marsala only to find it missing. Rather than abandon the idea of a pork in wine sauce, I substituted Sherry and created this Pork in Sherry Mushroom Sauce. The change turned out to be a happy accident: sautéed pork in a simple, savory sauce of garlic, caramelized mushrooms and Sherry.
This is a quick weeknight meal you can pull together in 30 minutes or less. Once the ingredients are prepped, everything cooks quickly in a single skillet. I used boneless country pork ribs because the bit of fat helps keep the meat moist during cooking, but you can use other pork cuts if you prefer. The recipe calls for both minced garlic and a touch of garlic powder for extra flavor; omit the powder if you want a milder garlic profile. To keep the sauce gluten-free, I thickened it with a cornstarch slurry instead of flour, which gives the sauce a smooth texture and a gentle sheen. Serve the finished dish over rice, mashed potatoes or your favorite starch.
recipe adapted from Aaron McCargo Jr.
Pork:
1 tablespoon canola oil
1 pound boneless country pork ribs, cut into 1-inch cubes
Salt and coarsely ground black pepper to taste
1 teaspoon garlic powder (optional)
Sherry Mushroom Sauce:
2 tablespoons butter, divided
1 tablespoon minced shallots
1 tablespoon minced garlic
8 ounces cremini or white mushrooms, sliced
1 tablespoon cornstarch + 1 tablespoon cold water (slurry)
1/2 cup Sherry
1/4 cup beef broth
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
Heat a large cast iron or heavy skillet over medium-high heat and add the canola oil. When the oil is hot, season the pork cubes with salt, pepper and garlic powder if using. Add the pork to the skillet and sauté until nicely browned on all sides. Remove the pork from the skillet and set aside.
In the same skillet, add 1 tablespoon of butter, then the minced shallots, garlic and sliced mushrooms. Cook over medium-high heat until the mushrooms begin to caramelize and the shallots are softened.
Whisk the cornstarch and cold water together to make a smooth slurry. Add the slurry to the skillet, then pour in the Sherry and scrape any browned bits from the pan to deglaze. Reduce the heat, add the beef broth and return the browned pork to the skillet. Simmer gently for 5–7 minutes, until the pork is cooked through and the sauce has thickened slightly.
Remove the skillet from the heat and stir in the remaining tablespoon of butter and the chopped fresh herbs. Once the butter melts into the sauce, spoon the pork and mushrooms over mashed potatoes, rice or your preferred side and serve immediately.