PORK CHOPS WITH RHUBARB
A surprising rhubarb sauce makes these tender chops extra special. I like it on the tangy side, but you can always add more honey to sweeten up the fruity sauce a bit if it's too puckery for your family. -Bonnie Bufford, Nicholson, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the flour, salt and pepper; add pork chops and turn to coat. In a skillet, melt butter over medium heat. Add pork chops; cook until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. Add the rhubarb, honey and cinnamon to the skillet; cook until rhubarb is tender, about 5 minutes. Serve sauce over pork chops. Sprinkle with parsley.
Nutrition Facts : Calories 390 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 82mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 38g protein.
PORK CHOPS WITH CHERRY SAUCE
Enjoy the rich flavor of this pork chop dish. The spice rub also works well on lamb or beef. -Kendra Doss, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.
Nutrition Facts : Calories 356 calories, Fat 16g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 509mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
PORK CHOPS WITH RHUBARB-CHERRY SAUCE
I got this recipe in the May Food Everyday magazine. We always have a large crop of rhubarb every year, this recipe will be at the top of my list...as soon as it ripens!
Provided by katie in the UP
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.
- In a small saucepan, heat 1 tsp oil over med low heat. Add onion; cook until softened, stirring occasionally.
- To the saucepan, add cherry mixture, rhubarb and sugar; bring to boil. Reduce heat; simmer until rhubarb has softened (5 to 8 minutes) Stir in seasonings. Remove from heat; keep warm.
- Generously season both sides of pork chops with salt and pepper. In a large skillet heat remaining oil over med high heat. Cook pork until browned and cooked through (3 to 4 minutes per side).
- Top with warm sauce.
PORK CHOPS WITH RHUBARB & GRAINS
Rhubarb complements the pork chops in this dish perfectly, adding a touch of sharpness. Served with mixed grains, it's an easy midweek supper
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small roasting tin, toss the rhubarb, onion wedges and garlic with the balsamic vinegar, a little olive oil and some seasoning. Roast in the oven for 20 mins.
- Meanwhile, melt the butter over a high heat and fry the rosemary. Add the pork and cook for 2 mins on each side until nicely browned, then remove from the heat. Take the roasting tin out of the oven and add the grains and chicken stock and mix together. Add the meat and the rosemary to the roasting tin, placing the chops on top. Roast for 10-12 mins further, or until the pork is cooked through. Serve each chop with a big spoonful of the grains, scattered with parsley.
Nutrition Facts : Calories 735 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 48 grams protein, Sodium 0.5 milligram of sodium
DIJON-RUBBED PORK WITH RHUBARB SAUCE
This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company-it makes a memorable meal. -Marilyn Rodriguez, Sparks, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork. , Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing., In a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm with pork.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 308mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PORK CHOPS WITH RHUBARB COMPOTE
This simple pork chop recipe is the perfect dish to serve for a weeknight dinner. Add a side of Spring Peas with Mint and you're ready to go.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Pat pork chops dry and season with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over medium-high heat; add pork chops and cook, turning once, until nicely browned, about 2 minutes per side. Transfer to oven and roast until just cooked through, about 8 minutes. Transfer pork chops to a plate and keep warm.
- Meanwhile, heat remaining 2 teaspoons oil in a medium skillet. Add shallots, garlic, ginger, and thyme and cook over medium-high heat, stirring, until softened, about 1 minute. Add wine and cook until reduced by half; add balsamic, maple syrup, chicken stock, and rhubarb. Cook until rhubarb has softened, 7 to 8 minutes. Add butter and swirl until melted and well combined; season with salt and pepper.
- Divide pork chops evenly between 4 plates and top with compote; serve immediately.
SKILLET PORK CHOPS WITH RHUBARB SAUCE
Every summer I look forward to cooking with the rhubarb that grows like wild where my family lives in Minnesota. We usually bake it into a dessert crumble, but I love this super-citrusy, savory use of it in a sauce for quick pan-seared pork chops.
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the shallot, ginger, orange zest and juice, lemon zest and juice, brown sugar, vinegar, paprika, crushed red pepper and 1/2 teaspoon salt to a small saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute. Reduce the heat to medium-low, add the rhubarb and cook, stirring occasionally, until the rhubarb breaks down and the sauce thickens, 8 to 12 minutes.
- Meanwhile, score 1/2-inch-deep slits with a paring knife 1 inch apart around the fatty side of the pork chops. Season both sides of the pork chops with 2 teaspoons salt and a few grinds of black pepper.
- Heat the oil in a large skillet over medium-high heat. Once oil the very hot and shimmering, carefully add the pork chops. Sear the chops until golden brown on one side, about 5 minutes. Turn and cook the other side until an instant-read thermometer inserted in the chops near but not touching bone reads 140 degrees F, 1 to 2 minutes.
- Serve the pork chops topped with the rhubarb sauce and mint.
PORK CHOPS WITH RHUBARB STUFFING
I ate this one sunny aftertnoon in my neighbor's back yard. It has become the 'first of the rhubarb' recipe every year for the last 15!! Easy and unique and yummy.
Provided by Mrs H
Categories Pork
Time 1h20m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine rosemary, salt&pepper and sprinkle on pork chops.
- Brown in oil, set aside. Make sure you have 1 Tbsp of drippings left adding some water if needed.
- Stir together all the stuffing ingredients.
- Grease a casserole dish that will hold chops in a single layer. Spoon half stuffing in, top with pork chops and then the remaining stuffing. Drizzle with reserved drippings and cover.
- Bake in a 350 oven for 45 minutes. Uncover and bake an additional 15 minutes ot till chops are tender.
Nutrition Facts : Calories 550, Fat 22.3, SaturatedFat 6.2, Cholesterol 75, Sodium 840.8, Carbohydrate 61.5, Fiber 4.3, Sugar 38.4, Protein 26.7
PORK CHOPS WITH RHUBARB SAUCE
Ideal for Sprintime Gatherings. The cherry flavours of "Strewn Two Vines Merlot" wine come alive when matched with this mouth-watering recipe. (Strewn Two Vines Merlot VQA is a combination of Cabernet Sauvignon, Cabernet Franc and Merlot has ripe plum and cherry aromas. This smooth and flavourful Ontario VQA wine is best with beef, pork and game.I have prepared and served this recipe on several occasions for ourselves and guests. The rhubard is a wonderful, slightly tart flavour, no need for apple sauce, and compliments the flavours and aroma of the selected wine. (a recipe from LCBO handout advertising Ontario Wines)
Provided by TOOLBELT DIVA
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Season chops with salt and pepper.
- In a large skillet that has a lid, heat oil on medium high heat.
- Brown pork chops 4 minutes per side.
- Remove from pan and keep warm.
- Discard any fat, then add orange juice, sugar and rosemary to pan.
- stir sugar and deglaze pan.
- Add rhubarb; cover and simmer 3 minutes or until rhubarb is soft but still whole.
- Return chops and any accumulated juices to the pan.
- Add onions, cover and cook 4 to 6 minutes or until chops are cooked through.
PORK CHOPS WITH RHUBARB-CHERRY SAUCE
Steps:
- In a small bowl, combine the cherries with the vinegar and hot water; let stand 10 minutes to soften.
- Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium-low heat. Add the onion; cook until softened, stirring occasionally, about 10 minutes.
- To the saucepan, add the cherry mixture, rhubarb, and sugar; bring to a boil. Reduce the heat; simmer until the rhubarb has softened, 5 to 8 minutes. Stir in the nutmeg; season with salt and pepper. Remove from the heat; keep warm.
- Generously season both sides of the pork chops with salt and pepper. In a large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Cook the pork (in two batches, if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with the warm sauce.
- Snap Peas with Mint
- In a 12-inch nonstick skillet, bring 1 cup water and the butter to a boil over high heat. Add the snap peas; cover, and cook until bright green, about 2 minutes. Remove the lid; reduce the heat to medium. Continue cooking, tossing occasionally, until the peas are crisp-tender and the water has evaporated, 2 to 4 minutes. Remove from the heat. Toss with the mint and season with salt and pepper.
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