Simply Gourmet: Pork Chops with Rhubarb Chutney
I don’t know how I managed to go all these years without ever having rhubarb, but while visiting my sister in Alaska last week I was compelled to try. She had some beautiful rhubarb growing in her garden that I just couldn’t let go to waste. So after a little web surfing I found this quick and easy to make recipe that was delicious! It was so simple you could easily make it for a quick week night meal (which we did), with gourmet flavors that would be sure to impress your guests when entertaining. Needless to say, I’m now a rhubarb fan.
Pork Chops with Rhubarb Chutney
Ingredients
1/2 cup golden raisins
1/2 cup hot water
2 tablespoons balsamic or red wine vinegar
Pinch of ground cloves
Pinch of ground nutmeg
2 tablespoons sugar
4 (3/4-inch thick) pork chops, trimmed
Salt and freshly ground pepper, to taste
2 tablespoons vegetable oil
1 medium onion, finely chopped
1-1/2 cups diced fresh rhubarbDirections
Combine raisins, hot water, vinegar, cloves, nutmeg, and sugar in a small bowl. Set aside.Preheat oven to 300°F. Season pork chops with salt and pepper. Heat oil in large skillet over medium-high heat until hot. Add pork chops; cook 4 to 6 minutes, turning once, until browned on both sides. Transfer pork chops to 12×8-inch glass baking dish; bake at 300°F. for 10 minutes or until pork chops are no longer pink in center.
Meanwhile, add onions to pan drippings in same skillet used to brown pork chops. Cook over medium heat until tender, stirring occasionally . Stir in raisin mixture; bring to a boil. Add rhubarb, do not stir. Cover and simmer for 5 minutes. Remove cover; stir mixture. Cook uncovered for an additional 3 minutes or until rhubarb is just tender.
To serve, remove pork chops from oven; add any juices that have collected in the baking dish to the rhubarb mixture. Serve pork chops topped with warm rhubarb mixture. 4 servings.
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Original source Food Network, revised by SimplyCook.net