INGREDIENTS
 

4 Pork chops, center cut
Small amount of oil for pan-frying
2 Tbl. butter
1/4 cup yellow onion, chopped
1/2 cup sherry
1/3 cup Marionberry puree**
1/4 cup currant jelly
1/4 cup chicken stock
1 Tbl. cornstarch
1/2 cup Marionberries

Add small amount of oil to pan. Brown chops on both sides; reduce heat and continue cooking until no pink remains, and meat is well cooked. 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 Marionberry 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.

This sauce is equally good over braised chicken breasts or curried chicken.

** To make Marionberry puree, place fresh or thawed whole frozen berries in food mill, blender, or food processor and process until smooth. If desired, seeds may be removed by straining through a medium sieve and using a rubber spatula to press pulp through while scraping underside of sieve. Add sugar to taste. A good rule of thumb for sweetening is about 2 tablespoons sugar per cup of whole berries.

NUTRITIONAL ANALYSIS: Calories Per Serving: 928; 63.1g Protein, .59g Fat, 27.9g Carboydrate, 244 mg Cholesterol