Pork And Onions With Amontillado

• 3 tablespoons extra virgin olive oil
• 1 1/2 pounds boneless pork shoulder (butt) or leg (fresh ham), cut into 1-inch cubes
• Salt and pepper
• 2 cups sliced onions
• 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
• 1 cup amontillado
• 1 tablespoon butter, optional
• 2 tablespoons fresh lemon juice, or to taste

1. Put 1 tablespoon oil in a large, deep skillet, and turn heat to high.
2. A minute later, add pork and cook, without stirring, until browned well on one side, about 5 minutes.
3. Turn and brown again, then turn off heat.
4. Season with salt and pepper.
5. Remove pork with a slotted spoon, and pour off excess fat.
6. Put remaining oil in pan; turn heat to medium.
7. Add onions and thyme, and cook, stirring occasionally, until soft, about 10 minutes.
8. Add salt and pepper.
9. Turn heat to high, and add sherry; cook, stirring occasionally, until sherry has reduced to 1/2 cup.
10. Stir in pork, and adjust heat to a simmer; cook a few minutes longer, until pork is tender and heated through.
11. Stir in butter if you like, then lemon juice; taste and adjust seasoning, and serve.

extra virgin olive oil, pork shoulder, salt, onions, fresh thyme, amontillado, butter, lemon juice

Taken from cooking.nytimes.com/recipes/9293 (may not work)