Pork Chops With Rhubarb Recipes

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.

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.

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.

Steps:

• In a medium skillet over medium heat melt 2 tablespoons of butter. Add sugar, lemon juice, vinegar and bring to a bubble. Add rhubarb and raisins and cook 10 to 12 minutes until rhubarb is tender. Turn off the heat and set aside until the pork chops are done.
• Place a nonstick skillet over medium-high heat with extra-virgin olive oil, 2 turns of the pan. When the oil smokes or ripples, add chops, season with salt and pepper and cook 6 minutes on each side. Remove the chops and keep warm under foil tent while the meat rests. Add remaining butter to pan, when it melts add the flour and cook a minute then whisk in sherry and reduce 30 seconds then whisk in stock then preserves. Season the gravy with a little black pepper. Serve chops with gravy ladled over top and rhubarb chutney along side.

Steps:

• Combine rosemary, salt&pepper and sprinkle on pork chops.
• Brown in oil, set aside. Make sure you have 1 Tbsp of drippings left adding some water if needed.
• Stir together all the stuffing ingredients.
• Grease a casserole dish that will hold chops in a single layer. Spoon half stuffing in, top with pork chops and then the remaining stuffing. Drizzle with reserved drippings and cover.
• Bake in a 350 oven for 45 minutes. Uncover and bake an additional 15 minutes ot till chops are tender.

Steps:

• Preheat air fryer to 400°. Sprinkle pork chops with salt and pepper. Place chops in greased air fryer. Cook until a thermometer reads 145°, 4-5 minutes on each side. , Meanwhile, in a saucepan, melt butter over medium heat. Add rhubarb, honey and cinnamon; cook until rhubarb is tender, about 5 minutes. Serve sauce over pork chops. Sprinkle with parsley.

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 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes.
• To the saucepan, add cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from heat; keep warm.
• Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce.

Steps:

• Season chops with salt and pepper.
• In a large skillet that has a lid, heat oil on medium high heat.
• Brown pork chops 4 minutes per side.
• Remove from pan and keep warm.
• Discard any fat, then add orange juice, sugar and rosemary to pan.
• stir sugar and deglaze pan.
• Add rhubarb; cover and simmer 3 minutes or until rhubarb is soft but still whole.
• Return chops and any accumulated juices to the pan.
• Add onions, cover and cook 4 to 6 minutes or until chops are cooked through.

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.