Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter, divided

  2. 3 tablespoons sugar

  3. 1 tablespoon lemon juice, a wedge

  4. 1/4 cup balsamic vinegar

  5. 2 to 3 stalks rhubarb, trimmed and chopped, about 1/2 pound yield

  6. Handful golden raisins

  7. 2 tablespoons extra-virgin olive oil,

  8. 2 turns of the pan

  9. 4 (8-ounce) boneless, center cut pork loin chops

  10. Salt and pepper

  11. 1 tablespoon all-purpose flour

  12. 1/4 cup sherry

  13. 1/2 cup chicken or beef stock

  14. 2 tablespoons strawberry, blackberry or raspberry all-fruit preserves (recommended: Polaner)

Instructions Jump to Ingredients ↑

  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.


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