Friday, February 6, 2009

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

Cook Time: 25 min
Level: Easy
Yield: 4 servings


* 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)


In a medium skillet over medium heat melt 2 tablespoons of butter. Add
sugar, lemon juice, vinegar and bring to a bubble. 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.

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. Remove
the chops and keep warm under foil tent while the meat rests. 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. Serve chops
with gravy ladled over top and rhubarb chutney along side.


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