Spiced Rhubarb Pork Chops Food

RHUBARB PORK CHOP CASSEROLE

Steps:

• In a large skillet, brown pork chops in oil; sprinkle with salt and pepper. Remove and keep warm. Add butter to the drippings to melt; mix with bread crumbs. Remove from heat., In a large bowl, combine the rhubarb, sugar, flour and cinnamon; spoon into a greased 11x7-in. baking dish. Sprinkle crumbs over top. , Cover with foil and bake at 350° for 25-30 minutes. Remove foil. Arrange pork chops on top. Bake, uncovered, until heated through, 10-15 minutes.

PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY

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.

SPICED RHUBARB

Steps:

• In a Dutch oven, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes. , Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits.

SKILLET PORK CHOPS WITH RHUBARB SAUCE

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 TENDERLOIN WITH SPICY RHUBARB GLAZE AND GRILLED SPRING ONIONS

Steps:

• Preheat the oven to 450 degrees F.
• In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve.
• Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes.
• Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F.
• Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven.
• Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt.

SPICED RHUBARB SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until thickened., Serve warm with chicken or pork. Refrigerate leftovers.

PORK CHOPS WITH RHUBARB-CHERRY SAUCE

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 COMPOTE

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.

PORK CHOPS WITH RHUBARB & GRAINS

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.