Food Network: Sauteed Pork Chops with Sherry-Berry Pan Gravy, Rhubarb Chutney

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Sauteed Pork Chops with Sherry-Berry Pan Gravy, Rhubarb Chutney
Recipe courtesy Rachael Ray

Ingredients
6 tablespoons butter, divided
3 tablespoons sugar
1 tablespoon lemon juice, a wedge
1/4 cup balsamic vinegar
2 to 3 stalks rhubarb, trimmed and chopped, about 1/2 pound yield
Handful golden raisins
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 (8-ounce) boneless, center cut pork loin chops
Salt and pepper
1 tablespoon all-purpose flour
1/4 cup sherry

1/2 cup chicken or beef stock
2 tablespoons strawberry, blackberry or raspberry all-fruit preserves
(recommended: Polaner)

Instructions
In a medium skillet over medium heat melt 2
tablespoons of butter. Add sugar, lemon juice, vinegar and bring to a bubble. Add
rhubarb and raisins and cook 10 to 12 minutes until rhubarb is tender. Turn off
the heat and set aside until the pork chops are done.

Place a nonstick skillet over medium-high heat with extra-virgin olive oil, 2
turns of the pan. When the oil smokes or ripples, add chops, season with salt and
pepper and cook 6 minutes on each side. Remove the chops and keep warm under foil
tent while the meat rests. Add remaining butter to pan, when it melts add the

flour and cook a minute then whisk in sherry and reduce 30 seconds then whisk in
stock then preserves. Season the gravy with a little black pepper. Serve chops
with gravy ladled over top and rhubarb chutney along side.