1 Video | Photo: Sauteed Pork Chops with Sherry-Berry Pan Gravy, Rhubarb Chutney Recipe
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)
Directions
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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By smithsh2
Charlottesville, VA
on September 14, 2011
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I love this recipe, I've made it several time since I saw the episode. The gravy is key - it is soooo delicious and really easy to make. I used black current jam and it made the sauce so rich and flavorful. I didn't make the chutney because the hubby doesn't care for rhubarb. I served the chops with roasted potatoes and haricot verts sauteed in shallots.
By flibbertgibbet_...
Hart, MI
on August 14, 2011
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WOW! So delicious and easy to make. I used red raspberry preserves and chicken broth & everything went so well together. This is definitely one for the recipe box.
By denisetherealtor
San Jose, CA
on January 20, 2011
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I made these pork chops without the chutney (because I did not have the ingredients for that part. Then I tweaked the gravy using gluten free flour, 1/2 chicken & 1/2 beef stock, and used jalapeno jam instead of the fruity jam.
The chops were super juicy and flavorful. I could not get enough of that rich gravy!! My husband loved the chops so much he could take or leave the gravy. I smothered my chop with that yummy gravy!
Read all 54 reviews