Sauteed Pork Chops with Sherry Berry Pan Gravy Rhubarb Chutney
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)
Instructions
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