Pork Chops with Rhubarb Chutney

Name: Pork Chops with Rhubarb Chutney
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters packed brown sugar; 59 milliliters cider vinegar; 0 teaspoons crushed red pepper; 2 Tbsps currants; 1 teaspoon minced fresh ginger; 1 pinch ground cloves; 1 Tbsp olive oil; 0 teaspoons orange zest; 3 inches thick) boneless pork chops; 473 milliliters cubed rhubarb (from 2 large stalks); 4 servings Salt and pepper

For 63 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 124 calories, 1g of protein, and 4g of fat each. It will be a hit at your Mother's Day event. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up ground cloves, rhubarb, orange zest, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In a pan over medium heat, combine rhubarb, vinegar, zest, currants, sugar, ginger, crushed red pepper, 1/4 tsp. salt and cloves. Stir in 1/2 cup water and bring to a simmer. Reduce heat to medium-low and cook, stirring frequently, until rhubarb breaks down and liquid is almost completely absorbed, about 10 minutes.

Ingredients you will need

Red Pepper Flakes

Currants

Rhubarb

Vinegar

Clove

Ginger

Sugar

Water

Salt

Equipment you will use

Frying Pan

Transfer to a bowl and let cool to room temperature.

Equipment you will use

Bowl

Warm oil in a large frying pan over medium-high heat. Season chops with salt and pepper. Cook, turning once, until browned on both sides and cooked through (an instant-read thermometer inserted in thickest part of chop should read 145F), 8 to 10 minutes.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Serve with chutney.

Ingredients you will need

Chutney

Equipment

Frying Pan

Bowl

Kitchen Thermometer

Ingredients

Servings:

59milliliters

packed brown sugar 59milliliters

cider vinegar 0teaspoons

crushed red pepper 2Tbsps

currants 1teaspoon

minced fresh ginger 1pinch

ground cloves 1Tbsp

olive oil 0teaspoons

orange zest 3inches

thick) boneless pork chops 473milliliters

cubed rhubarb (from 2 large stalks)4servings

Salt and pepper

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try 7Cellars Elway's Reserve Chardonnay. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 28 dollars per bottle.