Pork Chops with Rhubarb Chutney |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 cups cubed rhubarb (from 2 large stalks) |
1/4 cup cider vinegar |
1/4 teaspoon orange zest |
2 tablespoons currants |
1/4 cup packed brown sugar |
1 teaspoon minced fresh ginger |
1/8 teaspoon crushed red pepper |
salt and pepper |
1 pinch ground cloves |
1 tablespoon olive oil |
4 (3/4 -inch-thick) boneless pork chops |
Directions:
1. In a pan over medium heat, combine rhubarb, vinegar, zest, currants, sugar, ginger, crushed red pepper, 1/4 tsp. salt and cloves. Stir in 1/2 cup water and bring to a simmer. Reduce heat to medium-low and cook, stirring frequently, until rhubarb breaks down and liquid is almost completely absorbed, about 10 minutes. Transfer to a bowl and let cool to room temperature.
2. Warm oil in a large frying pan over medium-high heat. Season chops with salt and pepper. Cook, turning once, until browned on both sides and cooked through (an instant-read thermometer inserted in thickest part of chop should read 145°F), 8 to 10 minutes. Serve with chutney.
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