about 45 min
Rhubarb Bash Pork Chops
- 4 thick cut, boneless pork chops
- 2 c fresh or frozen rhubarb
- Splash of water
- Sweetener: Honey, Sugar, or Maple syrup – about ¼ to ½ cup, depending on how tart you like the rhubarb (add sweetener to your taste)
- Dash salt
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- Drizzle olive oil
- Sprinkle salt, pepper, garlic granules
- 4 c salad greens
- 1/2 c cherry tomatoes, halved
- ¼ onion, in thin slices
- Olive oil and Apple Cider Vinegar to dress salads
Step by Step Instructions
Set oven to 350°
Place pork into a large bowl, drizzle with olive oil and sprinkle with salt, pepper, and a little garlic powder. Toss well until the pork is well coated then place the pork chops on a parchment lined baking sheet and pop them into the oven until they are cooked through and golden brown around the edges (20 – 30 minutes, depending on the thickness of the chops).
While the chops are in the oven, prepare the rhubarb. Place rhubarb into a medium sized pot over medium low heat. Add a splash of water, the sweetener of your choice (to taste, you can adjust it later), along with the salt, cinnamon, and nutmeg and simmer for about 15 minutes, until the rhubarb has broken down and formed a nice thick sauce. Lower heat to keep warm until the chops are done.
When the chops are done ladle a large spoonful of rhubarb onto each of four plates. Place a chop in the middle of each pool of rhubarb and add a little more rhubarb to the top of each chop. Share salad greens over each plate along with tomatoes and onion and a drizzle of olive oil and vinegar. Now sit down and dig in to this amazing dinner!