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Pork Chops With Rhubarb, Onion, and Raisin Chutney

1/2 c Golden raisins
1/2 c Hot water
2 tb Balsamic or red wine vinegar
1 pn Ground cloves
1 pn Ground nutmeg
2 tb Sugar
2 tb Vegetable oil 4 3/4 Inch pork chops, trimmed
Salt and freshly ground pepper
1 md Onion, finely chopped
1 1/2 c Diced fresh rhubarb

In a bowl combine the raisins, hot water, vinegar, cloves, nutmeg, and sugar and let stand. In a large skillet heat the vegetable oil over moderately high heat. Season the pork chops with salt and pepper and cook until browned on both sides. Transfer browned chops to a shallow baking dish and place in a 300 degree F. oven. In the drippings in the skillet cook the onion, stirring occasionally, until tender. Add the raisin mixture, bring to a boil, and stir. Add the rhubarb, do not stir in the rhubarb, cover and let simmer for 5 minutes. Stir the mixture and cook, uncovered, for another 3 minutes or until the rhubarb is just tender. Return the pork chops to the skillet with any juices that have collected in the baking dish. Adjust seasoning with salt and pepper.

Yield: 4 servings

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