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

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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)