4 loin pork chops 3 Tablespoons olive oil Salt and freshly ground pepper 1 garlic clove, minced 6 Tablespoons cream sherry 2 Tablespoons cider vinegar 1/2 cup cream 1/4 cup pine nuts, toasted 2 Tablespoons unsalted butter
Heat 2 tblespoons oil in a large,heavy skillet over medium-high heat. When hot, add chops and brown on both sides. Reduce heat to medium and continue to cook until chops are cooked through. Remove to a plate and tent with foil to keep warm. Add remaining tblespoon oil to skillet and add garlic. Stir and cook for 1 minute and add cream sherry and vinegar. Let cook until reduced in volume by half. Add cream and let reduce until sauce thickens. Add pine nuts. Add butter and stir to combine. Season to taste with salt and pepper.
Serving suggestion: While chops are cooking, boil potatoes and make garlic mashed potatoes. Serve a mound of mashed potatoes on plate with a chop leaning against potatoes, bone pointing up and spoon 1-2 tblespoons of sauce over chop.