Pork Chops with Tangy Rhubarb Chutney

RHUBARB is in season . Here is a way to use it in a savory style along with meat and greens from the market

Rhubarb

Crisp and mouth-puckeringly tart, rhubarb is a vegetable (not a fruit) with celery-like stalks. It’s most often used in pies and sauces.

Season: March through October; peaks April through June.

 

How to Store Rhubarb
Wrap your bunch in a damp paper towel, then place it in a sealed plastic bag and refrigerate for up to 5 days; use it before the stalks become soft.

How to Prepare Rhubarb
Just before using, wash the stalks and remove the leaves (they contain oxalic acid, which is toxic if eaten in large quantities). If you’ve got a tough bunch, you can peel them with a paring knife or a vegetable peeler.

Pork Chops With Tangy Rhubarb Chutney
Serves 4Hands-On Time: Total Time: 

Ingredients

 

Directions

  1. Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender and beginning to brown, 5 to 7 minutes.
  2. Add the rhubarb, sugar, and ¼ cup water to the saucepan. Cook, stirring occasionally, until the rhubarb is just tender, 4 to 6 minutes. Stir in 1 teaspoon of the vinegar and remove from heat.
  3. Meanwhile, heat 1 tablespoon of the remaining oil in a large skillet over medium heat. Season the pork with the coriander and ½ teaspoon each salt and pepper. Cook until browned and cooked through, 7 to 9 minutes per side.
  4. In a large bowl, toss the lettuce and chives with the remaining tablespoon of oil, the remaining tablespoon of vinegar, and ¼ teaspoon each salt and pepper. Serve with the pork and chutney.

 

 

By Charlyne Mattox , May, 2011

Nutritional Information

  • Per Serving
  • Calories 381
  • Fat 20g
  • Sat Fat 5g
  • Cholesterol 92mg
  • Sodium 674mg
  • Protein 36g
  • Carbohydrate 15g
  • Sugar 11g
  • Fiber 2g
  • Iron 2mg
  • Calcium 104mg

Quick Tip

The Rogue Creamery Oregon Blue Cheese
A little tart and a little sweet, this rhubarb chutney is also a great accompaniment to Brie or blue cheese on a cheese board.