Sauteed Pork Chops with Sherry-Berry Pan Gravy, Rhubarb Chutney (Rachael Ray) |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
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 |
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) |
Directions:
1. 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.
2. 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.
|
|