Rating: 3.5 stars
19 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

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Credit: Con Poulos

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

381 calories; fat 20g; saturated fat 5g; cholesterol 92mg; sodium 674mg; protein 36g; carbohydrates 15g; sugars 11g; fiber 2g; iron 2mg; calcium 104mg.
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