Name: Sauteed Pork Chops with Sherry-Berry Pan Gravy, Rhubarb Chutney
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
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; 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)

Directions

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

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