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

Total Time:
35 min
10 min
25 min

4 servings

  • 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)
Watch how to make this recipe.
  • 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.

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    This recipe is featured in:

    Healthy Weeknight Dinners