- Calories 381
- Fat 20g
- Sat fat 5g
- Cholesterol 92mg
- Sodium 674mg
- Protein 36g
- Carbohydrate 15g
- Sugar 11g
- Fiber 2g
- Iron 2mg
- Calcium 104mg
Pork Chops With Tangy Rhubarb Chutney
Con Poulos
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
marylouisedavis
2013-01-16T06:50:07-05:00
Does anyone else have problems with tough, tough pork chops? I found a tenderizing recipe and matinated chops, 24 hours, still tough. Quite discouraging!
Elizabeth77
2011-05-24T11:06:19-04:00
Made this for dinner last night. It was an easy recipe to follow and turned out very well. Served it with potatoes roasted with lemon slices, which is another Real Simple recipe.
