Grilled Pork Chops
Sherry Vinegar PDO from Spain, Fennel, Peaches, Parsley, Lemon Vinagrette
Chef Sandra Cordero of Xuntos | Santa Monica, CA
Yield: 4 servings
“This dish is inspired by the Santa Monica Farmer’s Market which reminds me so much of the markets in Spain. We source incredible Iberico-style pork chops and fresh peaches from the market. The pork is nice and fatty and the Sherry Vinegar PDO from Spain glaze brings acidity and salt to make the dish really pop. I mix peaches with fennel and dress them with a lemon vinaigrette, which has served me well for many years and is, of course, made with Sherry Vinegar as well.” — Chef Sandra Cordero
Adapted by StarChefs | September 2025 | Photo: Catherine Dzilenski
INGREDIENTS
Sherry Vinegar Glaze:
1 cup soy sauce
½ cup brown sugar
1 cup Sherry Vinegar PDO from Spain
Pork Chops:
4 pork chops
Lemon Vinaigrette:
3 ounces lemon juice
2¾ ounces Sherry Vinegar PDO from Spain
1¼ ounces honey
Kosher salt
Ground white pepper
9¼ ounces canola oil
Fennel Salad:
1 bulb fennel, thinly sliced
1 peach, diced
½ bunch parsley leaves, roughly chopped
METHOD
For the Sherry Vinegar Glaze:
In a saucepan over medium heat, bring soy sauce to a simmer. Cook until liquid has reduced by one-quarter, then stir in brown sugar. Once sugar has fully dissolved, stir in Sherry Vinegar PDO from Spain. Remove from heat and let cool.
For the Pork Chops:
In a mixing bowl, coat pork chops with half of the Sherry Vinegar Glaze. Cover tightly with plastic wrap and refrigerate overnight.
For the Lemon Vinaigrette:
In a blender, combine lemon juice, Sherry Vinegar PDO from Spain, honey, salt, and white pepper. Blend 10 seconds on medium speed. With the machine running, slowly stream in oil, mixing until fully emulsified. Transfer to an airtight container and refrigerate.
For the Fennel Salad:
In a mixing bowl, combine all ingredients. Add desired amount Lemon Vinaigrette. Toss to evenly coat. Set aside.
To Assemble and Serve:
Prepare and heat a grill. Place Pork Chops on hot grill and baste with remaining Sherry Vinegar Glaze. Cook until internal temperature of meat reaches 145°F. Let rest 5 minutes. Transfer to a serving plate and serve with Fennel Salad.
