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

Ingredients

• 0.3 cup balsamic vinegar 
• 0.5 cup beef stock 
• 6 tablespoons butter divided
• 1 tablespoon flour all-purpose
• 1 Handful golden raisins 
• 1 tablespoon juice of lemon 
• 2 tablespoons olive oil extra-virgin
• 32 ounce center cut pork loin chops boneless
• 2 tablespoons raspberry all-fruit preserves recommended: Polaner
• 2 stalks rhubarb trimmed chopped
• 4 servings salt and pepper 
• 0.3 cup cooking sherry 
• 3 tablespoons sugar 

Equipment

• frying pan
• whisk
• aluminum foil

Directions

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. 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. When the oil smokes or ripples, add chops, season with salt and pepper and cook 6 minutes on each side.
6. Remove the chops and keep warm under foil tent while the meat rests.
7. 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.
8. Serve chops with gravy ladled over top and rhubarb chutney along side.