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

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

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

Showing 31-40 of 55

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  • on July 08, 2007

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    The chops were cooked just right, and very tasty, thanks to the sauce. My husband and son loved it!

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  • on July 06, 2007

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    This was a great recipe! LOVED it. I omitted the chutney and instead served it with my favorite pork side, black beans and cherries. Simply heat one can of cherry pie filling and one can of black beans on stovetop for 45-50 minutes until it reduces down. Makes a great accompanyment to pork and is very easy

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  • on June 14, 2007

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    A nice change of pace from the usual "Shake and Bake" or BBQ pork chop. They came out very moist and full of flavor. The sherry gravy was very good and the chutney was delicious! I made it with the green onion vermicelli and got great reviews (although not everyone loved the pan gravy--so I served it on the side in a gravy boat. Will make again--although it took me almost an hour in total--definitly NOT a weeknight meal!

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  • on June 12, 2007

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    I only made the pork (no chutney, but it was amazing! I did add some fresh sage to the gravy (though I don't think it needed it. I also added the sherry and stock at the same time because I put them both in the same measuring cup; I don't think it made any difference.
    I served it over a bed of arugula, and it was perfect. Will definitely make it again.

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  • on June 10, 2007

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    probably wont make this again, pork chops were not very good.

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  • on June 07, 2007

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    This recipe was a huge hit with my husband and inlaws. I made the chutney one day in advance to let the flavors "marry". My husband said this was a "restaurant quality" meal. The only thing I would differently would be to ensure the preserves have NO seeds.

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  • on June 06, 2007

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    For all of you who said you didn't make the chutney, I would say that you missed out on a truly special part of this meal. The gravy was delicious and pairing that with each bite of pork and chutney--well, it was just awesome. Very rich and satisfying. The recipe without the chutney would, of course, be great, but by all means, try the chutney next time, it is fabulous! It was such an easy meal to prepare-as each of Rachel's are.

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  • on June 06, 2007

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    This one is a keeper. Nice twist to an everyday meat. I didnt fixed the chutney. The sauce is what makes and completes this meal. Served along with garlic potatoes and squash/zucchini medley. Fantastic! Thanks Rachel.

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  • on June 05, 2007

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    This recipe is excellent.
    I found that 1/4 cup of Balsamic Vinegar was a bit to much, 1/8 is more like it. Excellent.

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  • on May 30, 2007

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    Excellent and so easy to prepare! Something different. I wouldn't hesitate to prepare this for guests.

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