The local WAPF chapter in Santa Cruz recently organized a group order from Green Pastures. (Btw – so awesome for both the environment and the pocket book! Hope we do it regularly.) When we went to pick up our fermented cod liver oil, the lovely woman who was hosting the pickup, offered us some rhubarb from her garden.
I came home and made this rhubarb chutney. I was really tempted to toss in some dried fruit, like cherries, but Brooke really doesn’t like his entrees sweet, so I went for more of a spiced flavor.
Pork Chops w/ Spiced-Rhubarb Chutney
3 cups fresh chopped, rhubarb (1/2 inch chunks)
1 tablespoon coconut oil
1/4 cup chicken broth (you can sub water or white wine)
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon, minced fresh ginger
1/2 cup chopped green garlic (you can sub leeks)
1 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon cardamom
1 cinnamon stick
salt and pepper
4 pork chops
2 tablespoons coconut oil
salt & pepper
- Heat coconut oil in a saucepan over medium heat, add green garlic and ginger and saute for a few minutes, until green garlic begins to brown.
- Next add honey, cumin, coriander, cardamom and cinnamon stick, and apple cider vinegar. Saute until honey is dissolved.
- Add rhubarb and chicken stock.
- I placed the lid on at this point for a few minutes (3-4 mins) to help the rhubarb cook through.
- Remove the lid and saute until rhubarb is tender. It’s best to prepare the chutney about 2 hours in advance, to help the flavors meld.
For the pork-
- Sprinkle pork with cumin, salt and pepper on both sides.
- Heat a large frying pan on medium high heat and add coconut oil.
- Add all 4 pork chops (if they fit) and cook until the first side is golden brown, then flip to cook the second side.
- Cooking time will vary depending on thickness, I check to see if it is cooked through to my liking, by just cutting a little piece off the side.