Pork Chops With Tangy Rhubarb Chutney

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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 381 calories
    • 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
  • April 2011

Ingredients

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