Sunday, July 3, 2011

Sautéed Pork Chops with Sherry-Berry Pan Gravy

My default procedure for making pork chops is breading them and baking in the oven. This is the way I ate pork chops as a child and it brings back fond memories.  However sometimes I need something a little different that is just as easy to prepare as my regular breaded pork chops. To round out the meal, I sautéed baby spinach in a little olive oil and made Garlic Roasted Cauliflower.

Sautéed Pork Chops with Sherry-Berry Pan Gravy
recipe courtesy of Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4  boneless, center cut pork loin chops
Salt and pepper
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
¼ cup sherry
½ cup chicken stock
2 tablespoons strawberry, blackberry or raspberry all-fruit preserves

Place a nonstick skillet over medium-high heat with extra-virgin olive oil. 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 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.