Pork Chops With Rhubarb Recipes

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PORK CHOPS WITH RHUBARB COMPOTE



Pork Chops with Rhubarb Compote image

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

4 boneless pork loin chops (1-inch-thick)
Coarse salt and freshly ground pepper
4 teaspoons olive oil
2 shallots, halved and thinly sliced
2 cloves minced garlic
1 teaspoon minced fresh ginger
1 teaspoon finely chopped thyme leaves
1 cup red wine
1/4 cup balsamic vinegar
3 tablespoons maple syrup
2 large stalks rhubarb, diced in 1/2-inch pieces
1/2 cup Brown Chicken Stock
1 tablespoon unsalted butter

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.

RHUBARB PORK CHOP BAKE



Rhubarb Pork Chop Bake image

True, it's a little unusual to combine rhubarb with meat in an entree, but my family loves this recipe! It was created by my mother in an effort to use abundant rhubarb from our farm garden. I'm sure you'll enjoy it, too! -Edie deSpain Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 11

4 bone-in pork loin chops (1/2 inch thick and 7 ounces each)
2 tablespoons canola oil
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
2-1/2 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
4 slices day-old bread, crusts removed and cubed
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Steps:

  • In a large skillet, cook the chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Sprinkle with rosemary, salt and pepper. Remove from the heat and keep warm., In a large bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice., Place half of the rhubarb mixture in a greased 11x7-in. baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350° for 30-35 minutes. Uncover; bake 10 minutes longer or a thermometer reaches 160°.

Nutrition Facts :

PORK CHOPS WITH RHUBARB



Pork Chops with Rhubarb image

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

1 tablespoon all-purpose flour
Salt and pepper to taste
2 bone-in pork loin chops (1/2 to 3/4 inch thick)
2 tablespoons butter
1/2 pound fresh or frozen rhubarb, chopped
1 tablespoon honey
1/8 teaspoon ground cinnamon
1-1/2 teaspoons minced fresh parsley

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 RHUBARB-CHERRY SAUCE



Pork Chops with Rhubarb-Cherry Sauce image

Try the sauce with roasted chicken or drizzled over toasted bread topped with goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 9

1/2 cup dried cherries
1 tablespoon balsamic vinegar
1 teaspoon plus 2 tablespoons olive oil
1/2 cup finely chopped onion
8 to 10 ounces rhubarb, ends trimmed, cut crosswise into 1/2-inch pieces (2 cups)
3 tablespoons sugar
Pinch of ground nutmeg
Coarse salt and ground pepper
4 pork loin chops, (each 1/2 inch thick and 6 to 8 ounces)

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 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes.
  • To the saucepan, add cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from heat; keep warm.
  • Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook 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 warm sauce.

PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY



Pork Tenderloin with Spiced Rhubarb Chutney image

The chutney also works well as an accompaniment to chicken, duck or lamb.

Categories     Ginger     Roast     Pork Tenderloin     Rhubarb     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

Chutney
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)
Pork
2 pork tenderloins (about 1 1/2 pounds total), trimmed
2 teaspoons ground cumin
1 tablespoon olive oil
Fresh cilantro sprigs

Steps:

  • For chutney:
  • Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
  • For pork:
  • Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

PORK CHOPS WITH RHUBARB & GRAINS



Pork chops with rhubarb & grains image

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

190g rhubarb , cut into 5cm lengths
1 red onion , cut into wedges
3 garlic cloves , bashed with skin on
1 tbsp balsamic vinegar
olive oil , for drizzling
1 tbsp butter
2 rosemary sprigs
2 pork chops
250g pouch mixed grains (we used Merchant Gourmet)
100ml chicken stock
parsley , to serve

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

SKILLET PORK CHOPS WITH RHUBARB SAUCE



Skillet Pork Chops with Rhubarb Sauce image

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

1 shallot, thinly sliced
1-inch piece ginger, grated (about 1 tablespoon)
Zest and juice of 1 orange
Zest and juice of 1 lemon
3 tablespoons brown sugar
3 tablespoons apple cider vinegar
1/2 teaspoon paprika
1/8 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
4 large stalks fresh rhubarb, trimmed and cut into 1/2-inch chunks (about 2 cups)
2 tablespoons olive oil
Four 1/2-inch-thick bone-in pork rib chops (about 2 pounds), patted dry
Fresh mint leaves, for garnish

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 SAUCE



Pork Chops with Rhubarb Sauce image

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

4 pork chops, 1 inch thick (2.5 cm)
salt & freshly ground black pepper
3 tablespoons vegetable oil
3/4 cup orange juice
2 tablespoons granulated sugar
2 teaspoons chopped rosemary
2 cups rhubarb, cut into 2 inch pieces (5 cm)
12 green onions, cut into 2 inch lengths (5 cm)

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 STUFFING



Pork Chops With Rhubarb Stuffing image

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

4 bone in pork chops (standard thickness)
1/4 teaspoon dried rosemary, crushed
1 teaspoon salt
pepper
2 tablespoons oil
6 cups rhubarb, 1/2 ' pieces
4 slices bread, cut in 1/2-inch cubes
2/3 cup brown sugar
3 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice

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

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