Cherry Rhubarb Pork Chops

I tried this recipe because cherries are in season here, but I had to try hard to find a non-pastry type recipe.

This recipe apparently has been kicking around the internet for a few years, perhaps having begun as a Martha Stewart recipe, but most versions call for some kind of sugar in the sauce.

Now, I won’t pretend to *never* eat sugar, and I’ll further confess to having eaten a carrot cake cookie only today at the office (damn you, co-workers!)  But I wanted to make this for the blog, so I sought out a paleo version of these pork chops.

Happily, I found the recipe I was looking for at The Cranking Kitchen.  Here is their version, verbatim:

pork chops with rhubarb cherry chutney
adapted from Martha Stewart, serves 4

Some helpful hints – you can make the chutney first and just set it aside, or far in advance. It should be warm or room temperature when you serve it. The greens can be made while the sweet potatoes are roasting and just covered to keep warm. Cook the pork last and time it so it’s finished when the sweet potatoes come out of the oven or thereabouts.

cherry rhubarb chutney
1/2 cup dried cherries
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 cup finely chopped onion, about 1/2 a small onion
1/2 inch knob of ginger, minced, about 1/2 tablespoon
8 to 10 ounces rhubarb, cut crosswise into 1/3 – 1/2 inch pieces
pinch of ground nutmeg
1/4 teaspoon ground mustard

1. In a small bowl, mix the cherries with the vinegar and about 1/4 cup hot water. Let sit for about 10 minutes, until softened.

2. Heat oil in a small pan over medium low heat. Add onions and ginger, and sauté for 10 minutes.

3. Add rhubarb and cherry mixture. Simmer until rhubarb has softened, about 8 minutes. Stir in nutmeg and mustard.

 

OK, I’m back.   A few observations:

1.  The onion was just perfect in this sauce.

2.  I can’t imagine needing to add sugar to this.

3.  I used fresh cherries (duh).

4.  The sauce was really, really pretty – better than it looks in my photo.

Here it is served with wilted spinach with toasted pecans (sorry for the blackberry photo).

 

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