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How to make it

  • Add small amount of oil to pan.
  • Brown chops on both sides.
  • Reduce heat and continue cooking until no pink remains.
  • Remove to platter and keep warm.
  • Melt butter in saucepan.
  • Add onion and saute until transparent.
  • Add sherry and simmer until reduced by 1/3.
  • Mix unsweetened puree, currant jelly, chicken stock and cornstarch together.
  • Add to hot sherry in small amounts mixing and stirring until thickened.
  • Remove from heat and gently fold in marionberries.
  • Pour over pork chops to serve.

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