Pork Chop with Rhubarb Chutney
Photo credit: Sally Pasley Vargas

High in vitamins C, K, and a good source of dietary fiber, rhubarb is one of nature’s top plant sources of bone-building calcium.  Traditionally knows as “pie plant”, the stalks — which are the only edible portion — are generally paired with fruits such as strawberries or raspberries and lots of sugar to make cakes, pies, breads, ice cream and jam.

Look for firm, crisp-looking and well-colored stalks — the redder the rhubarb, the sweeter the flesh.

INGREDIENTS for Chutney

  • 1 apple
  • ⅓ red onion
  • Juice of ½ orange
  • ¼ cup cider vinegar
  • ½ cup sugar
  • 2 tablespoons golden raisins
  • 2 tablespoons chopped candied ginger
  • ¼ teaspoon ground cloves
  • Salt, to taste
  • 4 stalks rhubarb, cut into ¾-inch pieces (2½ cups)

INGREDIENTS for Pork Chops

  • 4 bone-in center-cut pork loin chops, about 1-inch thick
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • Squeeze of lemon juice
  • 1 tablespoon chopped fresh thyme

[Get the Recipe]

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