Pork Chops With Tangy Rhubarb Chutney

Con Poulos
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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

3
tablespoons
olive oil
1
small red onion, chopped
kosher salt and black pepper
1/2
pound
rhubarb, sliced 1⁄2 inch thick
3
tablespoons
sugar
1
tablespoon
plus 1 teaspoon red wine vinegar
4
bone-in pork chops (about 1 inch thick; 2 pounds total)
1 1/2
teaspoons
ground coriander
1
small head Boston or Bibb lettuce, leaves torn (about 5 cups)
2
tablespoons
coarsely chopped fresh chives

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.
Charlyne Mattox
April 2011

Nutritional Information

  • Per Serving
  • Calories 381
  • Fat 20 g
  • Sat Fat 5 g
  • Cholesterol 92 mg
  • Sodium 674 mg
  • Protein 36 g
  • Carbohydrate 15 g
  • Sugar 11 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 104 mg
What does this mean? See Nutrition 101.

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