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

    Servings: Not specified

    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.

    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)

    Parsed from recipe text (no separate ingredient records).

    Comments

    serves 4-6
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