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

Name: Sauteed Pork Chops with Sherry-Berry Pan Gravy, Rhubarb Chutney
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 118 milliliters chicken or beef stock; 6 Tbsps butter, divided; 1 Tbsp all-purpose flour; 1 Handful golden raisins; 1 Tbsp lemon juice, a wedge; 2 Tbsps extra-virgin olive oil, 2 turns of the pan; 907 grams boneless, center cut pork loin chops; 2 Tbsps strawberry, blackberry or raspberry all-fruit preserves (recommended: Polaner); 2 stalks rhubarb, trimmed and chopped, about 1/2 pound yield; 4 servings Salt and pepper; 59 milliliters sherry; 3 Tbsps sugar

You can never have too many main course recipes, so give Sauteed Pork Chops with Sherry-Berry Pan Gravy, Rhubarb Chutney a try. This recipe makes 4 servings with 692 calories, 50g of protein, and 40g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up handful golden raisins, rhubarb, sherry, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Watch how to make this recipe.

In a medium skillet over medium heat melt 2 tablespoons of butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add sugar, lemon juice, vinegar and bring to a bubble.

Ingredients you will need

Lemon Juice

Vinegar

Sugar

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.

Ingredients you will need

Pork Chops

Raisins

Rhubarb

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.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Cooking Oil

Equipment you will use

Frying Pan

Remove the chops and keep warm under foil tent while the meat rests.

Ingredients you will need

Meat

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Black Pepper

Preserves

Butter

Sherry

All Purpose Flour

Gravy

Stock

Equipment you will use

Whisk

Frying Pan

Serve chops with gravy ladled over top and rhubarb chutney along side.

Ingredients you will need

Chutney

Rhubarb

Gravy

Equipment

Frying Pan

Aluminum Foil

Whisk

Ingredients

Servings:

59milliliters

balsamic vinegar 118milliliters

chicken or beef stock 6Tbsps

butter, divided 1Tbsp

all-purpose flour 1Handful

golden raisins 1Tbsp

lemon juice, a wedge 2Tbsps

extra-virgin olive oil, 2 turns of the pan 907grams

boneless, center cut pork loin chops 2Tbsps

strawberry, blackberry or raspberry all-fruit preserves (recommended: Polaner)2stalks

rhubarb, trimmed and chopped, about 1/2 pound yield 4servings

Salt and pepper 59milliliters

sherry 3Tbsps

sugar

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops can be paired with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.