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

Name: Sauteed Pork Chops with Sherry-Berry Pan Gravy, Rhubarb Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
In a medium skillet over medium heat melt 2 tablespoons of butter.
2
Add sugar, lemon juice, vinegar and bring to a bubble.
3
Add rhubarb and raisins and cook 10 to 12 minutes until rhubarb is tender.
4
Turn off the heat and set aside until the pork chops are done.
5
Place a nonstick skillet over medium-high heat with extra-virgin olive oil, 2 turns of the pan.
6
When the oil smokes or ripples, add chops, season with salt and pepper and cook 6 minutes on each side.
7
Remove the chops and keep warm under foil tent while the meat rests.
8
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.
9
Season the gravy with a little black pepper.
10
Serve chops with gravy ladled over top and rhubarb chutney along side.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons butter, divided, 3 tablespoons sugar, 1 tablespoon lemon juice, a wedge, 1/4 cup balsamic vinegar, and more.

Yes, Sauteed Pork Chops with Sherry-Berry Pan Gravy, Rhubarb Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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