Sweet and Sour Rhubarb Pork Chops
   
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Sweet and Sour Rhubarb Pork Chops

Sweet and Sour Rhubarb Pork Chops
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Yield:
Makes 4-1 1/2”-thick pork chops

Prep Time:
10 minutes

Cooking Time:
20 minutes

Ingredients:

Sweet and Sour Rhubarb Chutney:

  • 1 onion, chopped
  • 1 tsp (5 mL) ginger, grated
  • 2 cloves garlic, minced
  • 2 cups (500 mL) rhubarb, diced
  • 1/2 cup (125 ml) honey
  • 2 Tbsp (30 mL) soy sauce
  • 1/2 tsp (2 mL) red pepper flakes
  • 1 tsp (5 mL) lemon juice
  • 2 Tbsp (30 mL) vegetable broth
  • Salt and pepper to taste
  • 4 Ontario pork loin chops, bone in
  • 1/2 cup (125 mL) flour
  • 1/2 tsp (2 mL) non-stick oil spray

Cooking Instructions:

Sweet and Sour Rhubarb Chutney:

  1. In a saucepan over medium-high heat, combine onions, ginger and garlic and sauté for around 1 minute. 
  2. Add rhubarb, soy sauce, honey, red pepper flakes, lemon juice and vegetable broth. 
  3. Simmer for around 2 minutes or until the sauce is a desirable consistency. Salt and pepper to taste.

Pork Chops:

  1. Dredge pork chops in a light layer of flour. Spray a large skillet with non-stick oil spray. Over medium-high heat, brown off pork chops. 
  2. Once browned, cover and cook for 5 more minutes or serve once an internal temperature of 160°F (71°C) has been reached.
  3. Top pork chops with the Sweet and Sour Rhubarb Chutney; serve with rice and green beans.

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