• Liz Talley - Urban Graze

Skillet Pork Chops with Rhubarb Chutney

This is a very quick and super delicious dinner.

1 Tbsp. + 2 tsp. olive oil, divided

2 Tbsp. very thin red or green onion slivers

Salt and pepper

1 c. ½” sliced rhubarb

1 Tbsp. honey

1 tsp. red wine vinegar

2 nice bone-in pork chops

1 tsp. ground coriander

Snipped chives for garnish if desired

Saute the onion in 2 tsp. olive oil for 2-3 minutes, until just starting to brown. Season with salt and pepper, and stir in rhubarb and honey. Cook about 3-5 minutes more, or until the rhubarb is tender, but still holding it's shape. Take off the stove, stir in vinegar, and set aside.

Rub the pork chops on both sides with the coriander, and season with salt and pepper. Cook in 1 Tbsp. olive oil, turning once, until browned on both sides, and cooked through- about 6-8 minutes on each side.

Warm the chutney if needed, and serve over -or beside- the pork chops. Sprinkle with snipped chives if using.

Recipe created or adapted by Liz Talley, Urban Graze

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