Sauteed Pork Chops With Sherry-Berry Pan Gravy, Rhubarb Chutney
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
57
Spice
38
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
6 tbsps
Butter (divided)3 tbsps
Sugar1 tbsp
Lemon Juice (a wedge)1 cup
Balsamic Vinegar1
Salt1 tbsp
All-Purpose Flour1 cup
Sherry1 cup
ChickenDirections:
1
Watch how to make this recipe
2
In a medium skillet over medium heat melt 2 tablespoons of butter
3
Add sugar, lemon juice, vinegar and bring to a bubble
4
Add rhubarb and raisins and cook 10 to 12 minutes until rhubarb is tender
5
Turn off the heat and set aside until the pork chops are done
6
Place a nonstick skillet over medium-high heat with extra-virgin olive oil, 2 turns of the pan
7
When the oil smokes or ripples, add chops, season with salt and pepper and cook 6 minutes on each side
8
Remove the chops and keep warm under foil tent while the meat rests
9
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
10
Season the gravy with a little black pepper
11
Serve chops with gravy ladled over top and rhubarb chutney along side