Rhubarb Pork Chops

Canadian Maple Glaze


1 onion, chopped
1 tsp (5 mL) ginger, grated
2 cloves garlic, minced
2 cups (500 mL) rhubarb, diced
2 Tbsp (30 mL) soy sauce
L cup (80 mL) honey
K tsp (2 mL) red pepper flakes
1 tsp (5 mL) lemon juice
2 Tbsp (30 mL) vegetable broth
Salt and pepper to taste
4 pork loin chops, bone in
K cup (125 mL) flour
K tsp (2 mL) nonstick oil spray

Cooking Instructions

1. CHUTNEY In a saucepan over medium-high heat, combine onions, ginger and garlic and sauté for around 1 minute. Add rhubarb, soy sauce, honey, red pepper flakes, lemon juice and vegetable broth. Simmer for around 2 minutes or until the sauce is a desirable consistency. Salt and pepper to taste.
2. Dredge pork chops in a light layer of flour. Spray a large skillet with nonstick oil spray. Over medium-high heat, brown off pork chops. 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.

For more recipe ideas visit Ontariopork.on.ca/recipes