PORK CHOPS WITH RHUBARB
A surprising rhubarb sauce makes these tender chops extra special. I like it on the tangy side, but you can always add more honey to sweeten up the fruity sauce a bit if it's too puckery for your family. -Bonnie Bufford, Nicholson, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the flour, salt and pepper; add pork chops and turn to coat. In a skillet, melt butter over medium heat. Add pork chops; cook until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. Add the rhubarb, honey and cinnamon to the skillet; cook until rhubarb is tender, about 5 minutes. Serve sauce over pork chops. Sprinkle with parsley.
Nutrition Facts : Calories 390 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 82mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 38g protein.
PORK CHOPS WITH RHUBARB & GRAINS
Rhubarb complements the pork chops in this dish perfectly, adding a touch of sharpness. Served with mixed grains, it's an easy midweek supper
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small roasting tin, toss the rhubarb, onion wedges and garlic with the balsamic vinegar, a little olive oil and some seasoning. Roast in the oven for 20 mins.
- Meanwhile, melt the butter over a high heat and fry the rosemary. Add the pork and cook for 2 mins on each side until nicely browned, then remove from the heat. Take the roasting tin out of the oven and add the grains and chicken stock and mix together. Add the meat and the rosemary to the roasting tin, placing the chops on top. Roast for 10-12 mins further, or until the pork is cooked through. Serve each chop with a big spoonful of the grains, scattered with parsley.
Nutrition Facts : Calories 735 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 48 grams protein, Sodium 0.5 milligram of sodium
SKILLET PORK CHOPS WITH RHUBARB SAUCE
Every summer I look forward to cooking with the rhubarb that grows like wild where my family lives in Minnesota. We usually bake it into a dessert crumble, but I love this super-citrusy, savory use of it in a sauce for quick pan-seared pork chops.
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the shallot, ginger, orange zest and juice, lemon zest and juice, brown sugar, vinegar, paprika, crushed red pepper and 1/2 teaspoon salt to a small saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute. Reduce the heat to medium-low, add the rhubarb and cook, stirring occasionally, until the rhubarb breaks down and the sauce thickens, 8 to 12 minutes.
- Meanwhile, score 1/2-inch-deep slits with a paring knife 1 inch apart around the fatty side of the pork chops. Season both sides of the pork chops with 2 teaspoons salt and a few grinds of black pepper.
- Heat the oil in a large skillet over medium-high heat. Once oil the very hot and shimmering, carefully add the pork chops. Sear the chops until golden brown on one side, about 5 minutes. Turn and cook the other side until an instant-read thermometer inserted in the chops near but not touching bone reads 140 degrees F, 1 to 2 minutes.
- Serve the pork chops topped with the rhubarb sauce and mint.
PORK CHOPS WITH RHUBARB STUFFING
I ate this one sunny aftertnoon in my neighbor's back yard. It has become the 'first of the rhubarb' recipe every year for the last 15!! Easy and unique and yummy.
Provided by Mrs H
Categories Pork
Time 1h20m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine rosemary, salt&pepper and sprinkle on pork chops.
- Brown in oil, set aside. Make sure you have 1 Tbsp of drippings left adding some water if needed.
- Stir together all the stuffing ingredients.
- Grease a casserole dish that will hold chops in a single layer. Spoon half stuffing in, top with pork chops and then the remaining stuffing. Drizzle with reserved drippings and cover.
- Bake in a 350 oven for 45 minutes. Uncover and bake an additional 15 minutes ot till chops are tender.
Nutrition Facts : Calories 550, Fat 22.3, SaturatedFat 6.2, Cholesterol 75, Sodium 840.8, Carbohydrate 61.5, Fiber 4.3, Sugar 38.4, Protein 26.7
RHUBARB PORK CHOP CASSEROLE
Number Of Ingredients 8
Steps:
- In a large skillet, brown pork chops in oil and season with salt and pepper. Remove to a warm platter. Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup sprinkle remaining crumbs into a 13-in. x 9-in. x 2-in. baking dish. Combine rhubarb, sugar, flour and cinnamon spoon half over the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil and bake at 350° for 30-45 minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until chops test done.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
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