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

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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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

2 tablespoons extra-virgin olive oil, 2 turns of the pan

Handful golden raisins

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)


  1. 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. 
  2. 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.